4 quarts of tomatoes
2 green bell peppers
5 jalapeno peppers
3 1/2 cups of chopped yellow onion
2 tablespoons of cumin
3–4 tablespoons of garlic powder
1/4 cup of canning salt (I used kosher)
Peel the skin off the tomatoes after they’ve boiled in water for a minute. The skin will come off very easily. Chop all the ingredients and mix them in a large pot. Cook on low for 1-2 hours. It will thicken, the longer it cooks.