12 lg., ripe tomatoes, peeled, if desired
2 c. jalapeno peppers, caps and seeds removed (1 c. for milder sauce)
2 med. sweet onions
1 1/2 c. lemon juice or 2 c. vinegar
1 1/2 tbsp. salt
2 tbsp. sugar

Place all ingredients in blender and process to a point where small pieces of pepper and onion remain. Simmer in heavy saucepan, stirring frequently, until desired thickness. Pour boiling sauce into hot canning jars. Seal. Place in boiling water bath canner and process for 35 minutes. Makes approximately 3 pints.