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Wear gloves when dealing with jalapenos.
12-16 large tomatoes (Roma are the meatiest)
8 large onions
12-20 jalapenos
1-1/2 handfuls of salt
1 handful of pepper
1 Tbsp garlic poweder
1-1/2 cup each: canola oil, water, & vinegar
1. Chop the tomatoes & onions - leave out overnight before adding anything else.
2. Chop jalapenos & add to tomatoes/onions.
3. Add salt, pepper, garlic powder & mix.
4. Add equal parts of the liquids to cover all ingredients.
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