10 qts. diced tomatoes
6 yellow sweet banana peppers
4 lg. onions
6 tbsp. salt
1 tbsp. black pepper
1 1/2 tsp. cumin
3 green peppers
10 jalapeno peppers, 1 1/4" long
2 tbsp. cayenne pepper
3 tbsp. garlic powder
8 tbsp. sugar

Chop peppers and onions finely. (You can put in blender.) Mix with tomatoes and simmer for 3 hours. Add 1 (18 oz.) jar tomato paste. Cook additional 1/2 hour. Add 1/2 cup vinegar. Bring to boil. Fill hot jars and put on lids. Either freeze or process in pressure cooker as for canned tomatoes.