1 gallon peeled and chopped tomatoes
1 c. hot pepper (leave seeds in pods)
2 c. sweet pepper (seeds out)
6 lg. onions

Chop onions, tomatoes and hot peppers, mix together. Chop sweet pepper and put in colander, let drain dark juice out. (May want to pour 1 cup cold water over it so it won't be so dark.) After it drains out, add to other mixture.

1/4 c. canning salt
1 1/2 c. apple cider vinegar
1 1/2 c. sugar

Mix well. Cook until vegetables are well done. Stir often. Seal in pint jars.