Yield: 20 Pints
| Measure | Ingredient |
|---|---|
| 16 cups | Ontario Fresh Tomatoes |
| 2½ cup | White vinegar |
| 1 cup | Sugar |
| ⅔ cup | Salt |
| 1 teaspoon | Alum |
| 2 teaspoons | Cumin |
| 1 cup | Onions |
| 3 tablespoons | Garlic |
| 2 tablespoons | Chili Powder |
| 1 teaspoon | Black Pepper |
| 1 cup | Jalepeno pepers |
Put all ingredients in food processor and chop ( note less chopped- thicker , more chopped-thinner ); Pour into a large pot and bring to a boil. Let cool enough to pour into pint jars, then place jars in canning bracket and immerse in water to about 1 inch below cap. Boil jars for 20 minutes. Let cool, Serve as condiment for all sorts of dishes, perfect with Mexican food.