2 1/2 gal. green chili peppers
1 gal. red hot peppers
2 qts. onion
2 gal. tomatoes
4 oz. horseradish
4 1/2 oz. monosodium glutamate
2 tbsp. cumin
5 oz. mustard seed
3 c. salt
1 1/2 oz. curry powder
1 1/2 oz. celery seed
1/4 lb. black pepper
2 pods garlic
2 qts. vinegar

Grind vegetables, mix peppers with vinegar and cook slowly for 5-10 minutes. Mix all other vegetables, add seasonings and bring to boil and simmer constantly for 5 to 10 minutes. Mix all together and pour into jars. Water bath for 15 minutes for hot flavor, 30 minutes for milder. Makes 24 quarts.