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22-24 tomatoes	2 cans tomato paste
5 large onions	1/4 cup sugar
6 garlic cloves	1/4 cup salt
9-16 jalepeno peppers	1 cup vinegar
2 green bell peppers
5-6 green chili peppers

Any long, green peppers will work for chili peppers. Place tomatoes in boiling water for at least 1 minute. Lift out with slotted spoon and place in ice water. Peel, cut, drain and place in refrigerator. Dice onions, garlic, and peppers. Add tomato paste, sugar, salt, and vinegar. Boil 30-40 minutes. Put in clean hot jars with rings and lids. Process at 12 pounds for 35 minutes in pressure canner. Yields about 6 quarts.