20 to 24 tomatoes, blanch, peel and chop
4 to 6 banana peppers, wear gloves
5 c. red, green and yellow peppers
2 lbs. onions, chopped
4 garlic cloves, chopped fine (or 2 tsp. garlic salt)
2 tbsp. sugar
2 tbsp. canning salt
2 jalapeno peppers (wear gloves), add more for HOT.

Chop bell peppers in chunks. Onions can be chunked or use food processor.1 c. vinegar2 (12 oz.) cans tomato paste3 tsp. red pepper flakesblend before adding to above ingredients. Mix all in large kettle and cook over medium heat for 30 minutes to 2 hours for desired thickness.

Place in canning jars 1/2 or 1 pint hot water bath for 15 minutes. Scream with delight as each jar seals with a "POP".