12 cups chopped tomatoes
3 cups each: chopped red and green peppers, onions
1-2 cups jalapeno peppers (optional)
1 cup sugar
1 garlic head, chopped
3 teaspoons salt
4-1/2 cups apple cider vinegar
2-5 ounce cans tomato paste
Combine and boil for 60 minutes over low heat. Stir frequently to keep mixture from scorching. Process in pint jars in a boiling water bath for 20 minutes.
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