1 gal. tomatoes skinned 1 or 2 chopped onions 12 to 15 jalapeño peppers sliced 1/2 to 3/4 c brown sugar 1/4 to 1/2 c vinegar 1/2 tsp. garlic salt salt to taste
Cook together until peppers and onions are tender. Put into pint jars and process for 20 to 25 minutes in pressure cooker or set jars on cookie sheet, make sure they do not touch, and place in oven for 1 1/2 hours at 250º, turn off over and leave set overnight.
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