16 C. chopped fresh tomatoes 4 C. chopped onions 1 C. sugar 2 1/2 C. white vinegar 1 - 1 1/2 C. chopped jalapenos 1/3 C. pickling salt 1 1/2 T. chilli powder 2 tsp. white pepper 2 tsp cumin 1 tsp alum
Mix all in a large kettle. Bring to a boil. Reduce heat and cook 1 1/2 hours uncovered, stirring frequently. Fill jars and seal. It is recommended that you place in a boiling water bath for 10 minutes.
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