Several onions, diced
3 cloves garlic, thinly sliced
1 bell pepper, diced
1/2 - 1 carrot, skinned & thinly sliced or chipped
1 c. sliced jalapeno (more if you like to live dangerously)
1 tsp. crushed red peppers (ditto on the more)
6 or more tomatoes, cubed very sm.
1/2 - 1 c. white vinegar

Adjust ingredients to taste. Saute all ingredients except tomatoes and vinegar over low heat, stirring constantly. Use NO oil or water (to prevent spoiling). When just tender, add tomatoes and bring to a quick boil. (Liquid is from the chopped tomatoes). Add vinegar and boil an additional 1 to 2 minutes. Makes about one quart. Keep refrigerated (unless canned). Serve anywhere you dare! CAUTION: The pan used will retain the flavor and spiciness of the relish.