3 lbs. firm ripe tomatoes (6 lg.)
1 lg. onion
1 lg. green pepper, 1/2 red pepper (I used 4 banana peppers, seeded)
3/4 c. distilled white vinegar
1/2 tbsp. salt
1 tsp. dry mustard powder
1 tsp. Sweet & Low granulated sugar substitute
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/8 tsp. crushed red pepper flakes

Peel, chop, and seed tomatoes; allow to drain in colander. Chop onion and peppers. In large pot, over high heat, combine all ingredients; bring to boil. Reduce heat to medium and cook, stirring occasionally. 45 minutes to 1 hour, or until very thick. Near end of cooking time, stir frequently to prevent sticking.