5-6 hot jalapeño
peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tbsp. black pepper
1 cup white vinegar
Peel and cut up tomatoes.
To peel tomatoes drop into boiling water, leave for 1 1/2 or
2 minutes, put into ice water. Chop other ingredients in food
processor or by hand. Combine all ingredients and bring to boil.
Simmer for 1 1/2-2 hours. Pour into jars, then seal.
(Makes: 11-12 pints.)