1 gallon chopped, peeled tomatoes
4 c. chopped onion
1 c. chopped jalapeno peppers
1 c. chopped bell pepper
2/3 c. vinegar
1/4 c. sugar
2 c. tomato puree
4 tbsp. salt
3 tbsp. garlic powder and 2 clove fresh garlic
2 tbsp. cumin
2 tbsp. black pepper
2 tbsp. chili powder
1 or 2 tbsp. cayenne pepper

Mix all ingredients. Cook slowly for 1 1/2 to 2 hours. Pack in hot jars. Process for 20 minutes. Makes 8 to 10 pints.