4 c. chopped peeled tomatoes
1 c. each sweet red & green peppers
1 c. chopped fresh hot peppers
1 c. chopped onion
1/3 c. granulated sugar
1 clove garlic, minced
1 tsp. salt
1 1/2 c. cider vinegar

Combine all ingredients in large saucepan. Cook for about 50 minutes. Let cool. Pack in container for storage in refrigerator for up to 1 month or freeze and thaw in refrigerator before using. Makes about 6 cups. Per tablespoon 6 calories and 2 g. carbohydrates.