Aunt Annie's Pepper Relish

• 18 green and red bell peppers, more green than red
• 15 to 60 jalapeño peppers (it never seems to get too hot)
• 5 medium onions
• 5 good sized firm ripe tomatoes, peeled
• ½ to 1 cup sugar
• salt to taste
• vinegar to cover

1. Seed peppers.
2. Grind all vegetables through fine or medium plate in food chopper.
3. Drain well through colander and put in suitable pot.
4. Add enough vinegar to cover, along with sugar and salt.
5. Boil until tender. Makes 4 to 5 pints.

I remember the first time I ever ate any of this. I was visiting relatives in Locust Grove, Arkansas, while recuperating from tularemia. Eating dinner at Uncle Henry's and Aunt Annie's, she served some of this relish along with the meal and I thought it was the best I had ever eaten. What I like about it is that it requires no extra spices.