24 large ripe tomatoes, peeled and chopped
2 large onions, chopped
2 c. celery, chopped
1 c. chopped green pepper
1 c. chopped red pepper
2 hot peppers, cut up
1 tsp. peppercorns
1 1/2 c. or more of onions
1 c. brown sugar, packed
1 c. vinegar
2 garlic cloves, crushed
1 tbsp. salt
1 tbsp. dry mustard
1 tbsp. paprika
1 tsp. Tabasco sauce
1 tsp. cayenne pepper

After all vegetables are chopped, put in a large pot and cook until all the veggies are soft, about 30 minutes. Press through a sieve or food mill. Put back on stove and cook until mixture is reduced to about 1/2, or about 45 minutes. Add with the sieved mixture the remaining ingredients, and let cook. Tie peppercorns in a cheesecloth and drop in the mixture to cook. After all ingredients are together, they should cook about 1 1/2 hours. Stir frequently to keep from sticking. When of desired thickness, pour hot, into sterilized jars and seal. Process pints 20 minutes in boiling water bath.

Yield: 4 to 5 pints. (To use, add 1 cup salad oil to 1 pint and mix thoroughly.)