8 to 10 tomatoes, fresh (frozen whole)
1 lg. onion, peeled
6 to 10 Jalapeno peppers (stems removed)
1 green pepper (stems & seeds removed
2 cherry peppers (stems removed)

Peel tomatoes under warm canning water. Chop all ingredients into 1/2 to 1/2 inch pieces by hand or by food processor. Cook over medium high heat to boiling, simmer to desired consistency, at least one hour for flavor to develop. Water may be added if tomatoes do not contain enough liquid to allow for cooking. Serve warm or cold, will keep in jar for approximately 8 to 10 days. Keep refrigerated after serving.

NOTE: Do not handle peppers with bare hands, it can burn skin.