1 gal. peeled tomatoes
4 med. onions
4 med. bell peppers
2 jalapeno peppers approximately
6 large cloves garlic
1 1/2 c. vinegar
6 tbsp. sugar
1/4 c. salt
1/2 tsp. oregano
2 tbsp. cumin
3/4 tbsp. chili powder

Chop vegetables into large saucepan. Add remaining ingredients and simmer until it reaches a slightly thickened consistency. Lade into clean, sterilized jars. Seal and process in boiling water bath 15 minutes. Makes 10 pints.