2 1/2 gal. red, ripe tomatoes, chopped in blender
3 qt. onion, chopped
3 c. jalapeno peppers (or less if you want it not so hot)
1/2 c. vinegar
1 c. garlic buttons, chopped
Salt to taste

Cook down until thick in a heavy pan. it will cook down about 2 or 2 1/2 inches. Bring to a boil and turn stove down so it will boil slow. When it is done, pour into jars and seal. (Chop all the vegetables in blender on "chop". Do not pulverize! Stir often.)