1 gallon of skinned and diced tomatoes (Roma are wonderful but any kind of tomato will work)
12 chopped jalapeno peppers (use caution and wear gloves while chopping peppers, after a bad experience, I just put in 3 T. or more of dried crushed red pepper)
3 sweet peppers (diced)
2 medium onions (diced)
2 T salt
1/2 cup vinegar
1/4 cup sugar
1 tsp garlic powder
1/4 cup fresh cilantro (I don't usually have this so I substitute fresh parsley)
Place all ingredients in a large pot. Simmer for 30 to 60 minutes uncovered. Can or freeze.
Hint: To thicken, I add 1/4 cup clear gell half way through the cooking time.
Edit to add Disclaimer: Though I've made this recipe for years, it has not been tested by experts for safety. I know that clear gell or other thickener is not usually recommended. Use this recipe at your own risk.