Ingredients

10 cups peeled, cored, chopped tomatoes
6 cups seeded, chopped chili peppers (use a mix of hot and mild)
4 cups chopped onion
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper

Directions

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot ingredients into pint jars, leaving 1/2-inch head space. Adjust lids and process in a boiling-water bath canner, 20 minutes for 1,001-6,000 feet in altitude (Wasatch Front); 25 minutes above 6,000 feet. Makes 6 to 8 pints.