by Paula Moon in Ohio
6 1/2 cups Roma tomatoes, cut/blended (amount used determines "heat" ~ I do 6 cups ~ nice and hot) I also drain off excess tomato liquid or squeeze them)
1/2 cup Jalapeno peppers, minced (Fresh is best, but I buy a large jar from Walmart and save juice to use in combination with vinegar)
1 1/2 cup chopped onions
1/2 cup vinegar (also liquid from peppers) I cut back on amount, if it is too liquidy.
3 cloves garlic
1 Tbsp. salt (per 6 cups tomatoes)
2 tsp. sugar
Combine ingredients, boil and simmer about 35-40 minutes till onions cook up.