1/2 full canner-ripe tomatoes (cut in 1/4's)
4 lg onions (1/8's)
4 lg. green bell peppers (1/8's)
4 red bell peppers (1/8's)
10 jalepeno peppers (wear gloves to chop)
2 diced cloves of garlic
2 c. apple cider vinegar
4 tbsp. pepper
2 tbsp. salt
Lotsa Mexican spices

Cook down for 2-3 hours. Drain half, then add Mexican spices and 2 big cans of tomato paste. (You can blend mixture.) Water bath for 20 minutes in pint jars.