2 slices bacon
2 med. onions, chopped
4 c. tomatoes, chopped
1 sm. chili pepper, chopped
1 clove garlic, crushed
1 tsp. sugar
1/2 tsp. cumin seeds, crushed
1 tbsp. lemon juice

Cook bacon in a large Dutch oven until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon and set aside. Saute onion in reserved drippings until tender. Stir in tomatoes and simmer 15 minutes. Add chili pepper and next 4 ingredients. Yield 3 1/2 cups.