1/2 gal. ripe tomatoes (cut up)
3 med. onions (chopped)
4 bell peppers
1 c. vinegar
1 c. sugar
3 or 4 hot peppers (cut up sm.)
1/2 stalk celery (chopped)

Cook 2 to 3 hours or until thick. Add salt to taste. If thin, mix 1 tablespoon cornstarch mixed with small amount of water.