3 qt. tomatoes, peeled and coarsely chopped
1 qt. onions, coarsely chopped
1 c. green peppers, coarsely chopped
4-6 jalapeno peppers, finely chopped
4-6 cloves garlic
1-2 tsp. canning salt
1-2 tsp. cayenne pepper
1/4 c. sugar
3/4 c. 5% apple cider vinegar

Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.