16 cups tomatoes, chopped small
4 cups onion, chopped small
2 - 2 1/2 cups sugar
2 1/2 cup white vinegar
1 1/2 cups hot peppers, or less
6 large garlic cloves
1/3 cup pickling salt
1 1/2 tablespoons chili powder
2 teaspoons white pepper
2 teaspoons cumin
1 teaspoon alum
Put in large enamel or stainless steel pot and bring to boil. Simmer and cook 1 1/2 hours, uncovered, or to desired consistency. Stir often. Put into sterile jars and seal. Makes 7 to 9 pints.
NOTE:
For mild, clean pulp and seeds before chopping peppers.
For medium, add 1/3 to 1/2 cup peppers with seeds and pulp and 1 cup without seeds and pulp.
For hot, add 3/4 cup with pulp and seeds and 3/4 cup without seeds and pulp.
Use rubber gloves for chopping peppers.