1 3/4 c. bell peppers, diced
5 c. onions, diced
20 c. tomatoes, diced
1 1/4 c. jalapeno peppers, diced (I start with 3/4 c.)
2 c. white vinegar
1 tbsp. and 1 1/2 tsp. chili powder
1 lg. can tomato paste
2 1/4 tsp. garlic salt
1 1/4 tbsp. salt
1 1/4. tsp. red pepper
3/4 tbsp. black pepper

Vegetables may be processed in food processor. Measure after processing. I start with 3/4 cup jalapeno -- you can always add more if it isn't hot enough. (Some peppers are hotter than others.)

Combine all ingredients in large pan, cook and cook until desired consistency.

Pour into jar and seal. (I do not water-bath mine. It seals good without it.)