2-3 large green, red, yellow or orange peppers, or a mix of peppers
1 c. chopped onion
1-1/2 c. sugar
2 c. vinegar
5 t. salt
1 t. nutmeg
2 t. ginger
1 t. cinnamon
1 t. dry mustard
1/2 t. curry
3/4 t. tabasco
Put tomatoes, peppers and onions through food grinder. Add with all other ingredients in a large saucepot. Boil slowly for 2 hours or until slightly thickened. Stir frequently. Pour into hot pint jars. Seal for 10 minutes in a boiling water canner.
*This recipe only makes 6-1/2 pint jars.
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