4 qt. chopped, peeled tomatoes
6 green peppers, finely chopped
4 lg. onions, finely chopped
4 c. chopped green chilies
1 1/3 c. oil
1 c. cider vinegar
8 cloves garlic, crushed or minced
3 tsp. pickling salt
24 whole cloves
1 1/2 tsp. monosodium glutamate

Combine and mix well. Let stand 15 minutes. Heat to boil. Ladle into hot clean jars, adjust lids. Process in boiling water bath 20 minutes for pints or quarts. This may also be frozen rather than canned. Makes approximately 7 quarts.