16 c. tomatoes (canned, chopped or frozen)
4 c. onions, chopped
1/4 c. chopped jalapeno peppers (any hot pepper)
2 1/2 c. white vinegar
1 scant c. sugar or sugar substitute
1/3 c. pickling or canning salt
3 tbsp. garlic salt
1 1/2 tbsp. chili pepper
2 tbsp. black pepper
2 tbsp. cominos seed
1 tbsp. alum
1 sm. can tomato paste

Blend together and cook 1 1/2 hours uncovered. Put into hot sterilized jars. Stir occasionally to keep from sticking.