1 gal. tomatoes
4 lg. onions
6-12 jalapeno peppers
1 c. sugar
1 c. vinegar
4 tbsp. salt
1/2 tsp. nutmeg
1/2 tsp. garlic powder

Peel, core and chop tomatoes, pour off most of juice; 6 peppers for mild - chopped or ground; and onions. Cook down to your consistency. Stir often. Makes 6 pints. One cup picante sauce with 8 ounces cream cheese makes dip for chips.