5 lb. ripe tomatoes
13 Jalapeno peppers
7 cayenne peppers
3 lg. white onions, chopped
3 tbsp. cornstarch
1 tsp. garlic salt
4 tbsp. table salt
1 c. vinegar
2 (16 oz.) cans tomato paste

Mix all ingredients in a large heavy saucepan. Bring to a boil. Reduce heat to medium heat and cook about 15 minutes or longer. Put in sterilized hot jars and seal.