3 qts. finely chopped, peeled ripe tomatoes
3 lg. onions, finely chopped
2 c. finely chopped jalapeno peppers
1 c. vinegar
1/2 c. sugar
2 or 3 tsp. salt

Combine all ingredients in a large pot; bring to a boil. Cook, stirring occasionally, until desired consistency or reduced to about one-third. Yields 7 pints.

Can be used as an accompaniment for beans or meats or as a dip for tostados and corn chips or great on tacos.