10 ripe (about 8 c.) tomatoes, chopped
1 onion (about 2/3 c.), chopped
1 c. Mexican hot peppers, chopped (1/2 c. med., 1/4 c. mild)
1 1/2 tsp. canning salt
1/2 c. vinegar
1 garlic clove, chopped

Peel tomatoes, chop vegetables, combine all ingredients and cook for approximately 1 1/2 hours, stirring often to keep it from sticking. Pour into jars and seal. Makes approximately 6 cups.