5 lbs. tomatoes, peeled and quartered
1 lg. onion, chopped
6 hot peppers, or more if preferred
1/2 tsp. black pepper
2 tbsp. salt
1/3 c. vinegar

Cook for 2 hours about medium heat on top of stove. I steam my jars to be sure they seal. Use hot jars and rings. Yield: 3 pints.