10 lg. yellow onions
10 lg. green peppers
5 lg. red peppers
5 lg. yellow peppers
1/2 c. chopped jalapeno peppers
2 (32 oz.) catsup
5 c. sugar
1/4 c. salt
3 tbsp. pepper, black
3 tbsp. Accent

Blanch chopped vegetables in boiling salted water for 3 minutes. Then drain and rinse in cold water. Return vegetables in saucepan. Add remaining ingredients. Cook over medium heat, stir constantly. Let cool for 5 hours and pour into pints jar and refrigerate or boil for 3 minutes in hot water bath. Makes about 36 pints.