Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             quarts  tomatoes -- (i used roma)
     1/2         pound  thai peppers
     1/2         pound  seranno peppers
     1/2         pound  jalapeno
  2 1/2         pounds  chopped onions
  3 1/2    tablespoons  salt
  5             cloves  minced garlic
  2 1/2           cups  white vinegar
  1                cup  lemon juice
  2          teaspoons  oregano
                        *optional*
  3                     habanero pepper

Preparation:

chop tomatoes and peppers set aside. Mix together everything except, onions and peppers. Cook for about 30 minutes. Take off excess juice. Add onions and peppers cook for another 30-40 minutes. Make a paste of 4 tablespoons of cornstarch with a little bit of cold water. Add to mixture to thicken as desired. Put in jars while hot and seal. CAUTION: WEAR SURGICAL TYPE GLOVES WHEN HANDLING PEPPERS...DO NOT BITE DIRECTLY INTO THAI PEPPERS...THEY WILL BURN YOUR MOUTH.

Nutritional Information:

1836 Calories (kcal); 22g Total Fat; (9% calories from fat); 65g Protein; 430g Carbohydrate; 0mg Cholesterol; 22945mg Sodium