2 lbs unripe tomatoes, quartered and skin on
1 large onion
4 bell peppers
1 garlic clove, minced
2 tablespoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 tablespoon sugar
1 1/2 teaspoons salad oil
pinch of hand crushed fennel seed
dash chili powder
Using a food processor (or your amazing knife skills) finely chop the onion, bell peppers, and jalapenos. Add everything to a medium size kettle.
Since unripened tomatoes have little juice, you will need to stir this constantly over a medium heat until the liquid at the bottom begins to boil. Remove from heat, cover and place in a slow oven (200F) for 1 hour. Remove and carefully chop the ingredients in a food processor or blender (too hot for your mad knife skills) get those tomatoes finely chopped. Return to kettle or a new one, and place in the slow oven for 2 more hours.
jar and can in a hot water bath for 5-10 minutes.
makes 3 pint (Husband ate 1 pint as soon as he got home)