Green Tomato Jalapeno Chow Chow

In a food processor, fitted with a metal blade, pulse the tomatoes 10 times. Pour the tomatoes into a large nonreactive saucepan.

Add the peppers, onions and jalapenos to the processor and pulse the vegetables about 10 times. Add the mixture to the tomatoes. Stir in the vinegar, water, sugar and salt.

Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.

Remove from the heat and spoon into 1/2-pint preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes.

Using tongs, remove the jars and place on a towel to cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age 2 weeks before using.