20 lb. ripe tomatoes
6 lb. onions
5 each red, green and yellow peppers
2 Jalapeno peppers
10 hot peppers for mild (30 hot peppers for hot)
3/4 to 1 c salt
2 c red vinegar
2 1/2 to 3 c sugar

Peel and core tomatoes, cut into quarters. Do not add water. Chop onions and peppers. Add remaining ingredients. Cook about 2 hours, stirring often to keep from sticking.

Put into hot sterile jars and seal.