4 qt. tomatoes, peeled & chopped
2 c. chopped onions
2 1/2 c. hot banana peppers, chopped with seeds
1/2 c. sugar
2 c. green/red chili peppers
2 c. jalapeno pepper
1/2 c. green pepper, chopped with seeds
3 tbsp. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
3/4 c. vinegar

Combine and cover; refrigerate several hours or overnight; stirring occasionally. Serve with corn chips.