4 lg. yellow onions, chopped
2 green bell peppers, chopped
12 very ripe tomatoes, peeled and chopped
6 cloves garlic, put through press
3/4 c. jalapeno peppers, seeded and chopped
1 c. sugar
1 c. vinegar
1/2 c. oil
1 c. water
4 tbsp. salt
4 tsp. black pepper

Combine all ingredients and cook over low heat, uncovered and stirring occasionally, about 3 hours. Skim oil that may be floating on top before pouring into hot clean pint jars. Seal. Process in boiling water bath 15 minutes. Makes 3 pints. This is not hot, to add more heat put in more jalapeno peppers and their seeds.