2 C cider vinegar
30-40 medium tomatoes (8qts)
5 large onions
6 green bell peppers
3 large red bell peppers (opt)
10 large jalapeno peppers (may use canned)
2 yellow hot peppers
2 T. Taco Seasoning
5 long green peppers (anaheim)
1/2 C. Salt
1/2 C. Sugar
10-15 cloves garlic or (1 T.powder)
Use gloves to chop hot peppers, remove seeds. Cook about 3 hours or until thickened. I cook in oven in a roasting pan to thicken sooner and less chance of burning. Stirring occasionally.
Pour into jars and put lids on. Pressure 101b. Pressure for 10 minutes.
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