12 c. blanched, peeled & diced tomatoes
2 c. diced onions
4 c. diced bell peppers
Diced jalapenos (12 for mild, 15 for medium, 20 for hot)
1/3 c. sugar
1 c. vinegar
1/4 c. salt

Put all ingredients into a large pot. Bring to a boil. Simmer for 1 hour over medium heat. Scoop off juice if desired. Seal in hot jars. Makes about 5 quarts.