8-10 lb. red, ripe tomatoes, peeled
2 lg. onions
4-5 mild peppers (such as red and green bells and Anaheims)
3 med. hot chilies (such as jalapenos) or 2 cans of 4 oz. each diced green chilies
1/2 c. vinegar
1 (6 oz.) can tomato paste
1 tbsp. salt
2 cloves garlic, crushed
2 tsp. ground chili powder
2 tbsp. chopped fresh cilantro or 1/2 tsp. dried
1/2 tsp. dried oregano

Chop tomatoes, onions, and peppers by hand or preferably in food processor. In handling hot peppers, it is a good idea to wear thin rubber gloves. If you touch the peppers with your bare hands, be sure not to touch your eyes or mouth until you have washed your hands with soap and water and waited a few hours, or your will experience burning sensations.

Combine all ingredients in a large saucepan or stock pot. Bring to boil, stirring frequently, and simmer for about 30 minutes or until it begins to thicken, continuing to stir.

Pour into hot sterilized canning jars. Adjust lids. Process in boiling water bath for 15 minutes, counting time when water returns to a boil. Cool on kitchen towels. Check for seal. If not sealed properly, refrigerate and use as soon as possible. Label and store in a cool, dry place.