4-6 onions
2 bunches of garlic (more/less to taste)
6 Anaheim peppers
12-18 jalapeños
10-12 yellow peppers (I do half banana for sweet and half Hungarian wax for hot)
4-6 green bells
Dash of cumin
1/2 cup salt
1/4-1/2 cup sugar
2 cans tomatoe paste (12 oz)
1 cup vinegar (I've been told apple cider vinegar is the best, but we've never tried it... Next time!)
Scald, peel, and dice tomatoes
Hand chop all peppers, garlic, and onions
Combine in a large pot and cook on med/low 1-3 hours
While cooking dip the excess juice off
As soon as juice is off add paste, cumin, salt, sugar, and vinegar. Continue cooking.
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