1 pound fresh firm jalapeño peppers
1 pound onions peeled and chopped
1 pound tomatoes peeled (about 3)
1 teaspoon salt
1/2 cup distilled white vinegar
1 teaspoon garlic salt
Cut stems and remove seeds from peppers, wash and place in pot with onions and tomatoes. Add salt, vinegar and garlic salt and cook about 1 hour, or until onions are soft. Puree in a blender and store in the refrigerator. Makes about 3 pints.
NOTE:
Wear gloves when removing seeds from peppers