1 1/2 c. green peppers
2 finely chopped onions
6 c. tomatoes, cut up
7 jalapeno peppers or chili peppers (hot ones)
3 cloves garlic
15 oz. can tomato sauce
1 tbsp. salt
2 tbsp. vinegar
sprinkle of cumin
few "sprigs" cilantro

Simmer all ingredients for 30 minutes. After it boils, mix 4 tablespoons cornstarch to 1/2 cup cold water. Drain 2 cups juice from pot and let cool. Mix cornstarch with ingredients in pot. Cook 30 to 45 minutes. Pour into jars, seal and process.

NOTE: The more variety of peppers used can change the "hotness" of mixture.