Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        tomatoes -- peeled
   2                    yellow onions -- lg
   1 1/2  cups          jalapeno pepper -- fresh
     1/2  cup           chill pepper
   2      cups          bell peppers -- sliced
   1      teaspoon      allspice
   2 1/2  cups          vinegar
   3      tablespoons   salt
     1/2  cup           sugar
   2      tablespoons   mustard seed -- white
   1 1/8  teaspoons     cumin

Preparation:

Chop tomatoes into 1/4" cubes. Food process all other ingredients until coarse ground (about 1/16" max.). Combine all ingredients in large pan, bring to boil slowly. Cook at low boil stirring frequently until mixture turns dark while sterilizing 5 quarts of canning jars and lids; keep jars at least 250F in oven. Pack jars, seal immediately then submit to hot water bath. Allow jars to cool, verify seals then store in cool, dry, dark place for 60 days before using.