6 qts. peeled and cut tomatoes 1/4 C. lemon juice
4 large green peppers 1 C. vinegar
2 T. plain salt
2 large or 5 medium onions 4 fresh hot chili peppers (I used serreno)
12 fresh jalepenos 2 6 oz. cans tomato paste
1 T. seeds from jalepenos 2 15 oz. cans tomato sauce
1/2 C. sugar 4 large cloves of garlic chopped
2 tsp. cumin
Cut all vegetables into small pieces and cook on medium for one hour, stirring occasionally.
Process in a canner (cold pack, either steam or water bath) for 30 minutes for pints and 40minutes for quarts.