6 lbs. ripe tomatoes (about 12 lg.)
1 lb. onions, about 2 lg.
1 lb. bell peppers, 2 lg. green, 1 lg. red
1 1/2 c. distilled white vinegar
1 tbsp. salt
2 tsp. dry mustard powder
2 tsp. Sweet 'n Low (4 packets)
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. ground cumin
1/2 tsp. ground black pepper
1/8 tsp. crushed red peppers

1. Peel tomatoes, slice and take a spoon to remove seeds, let drain in colander.

2. Chop onions and bell peppers.

3. In large heavy kettle combine everything and bring to boil. Turn down to simmer, stir so as not to stick, especially towards the last when it begins to thicken. When thick enough, seal and process 20 minutes in hot water bath. Yield: 5 pints.