4-5 dozen ripe tomatoes, quartered
9 large bell peppers, diced
9 large onions, diced
2 or 3 cans green chiles
2 jalapenos (or to taste)
3 tbsp canning salt
2 tsp pepper
2 tsp garlic powder
2 tbsp sugar or substitute
2 tsp cumin
2 tsp oregano

Mix together all ingredients, simmer one hour. Add 1 C vinegar. Cook until thickens to desired consistency. Fill sterilized canning jars, seal.

Hot water bath 16 minutes for pints, 20 minutes for quarts.