1 peck tomatoes
8 green peppers
8 red peppers
16 lg. onions
3 tbsp. cornstarch
6 c. sugar
1 1/2 jars horseradish mustard
1 qt. vinegar

Grind first 4 ingredients. Salt to taste, about 3 teaspoons. Cover with water. Cook 5 minutes; drain. Add rest of ingredients. Mix and boil hard 10 minutes. Put in jars and seal.