3 lg. bell peppers
1 c. datil peppers
2 c. white sugar
1 tbsp. salt
1 clove garlic
6 lg. onions
3 c. vinegar
1 c. brown sugar
1 gal. catsup

In food processor, shred peppers, onion and garlic. In a large heavy pot, combine catsup, sugars, vinegar and salt. Add above ingredients and mix well, bring to boil, stirring constantly to prevent sticking to pot. Lower heat and simmer for 3 hours, stir occasionally to prevent sticking. Put into hot, sterile jars and seal. Yields: about 12-13 pints (good with seafood or any other meats).