Gadsden Gizrum

16 large ripe tomatoes

6 large white onions

6 green peppers

1 red hot pepper

2 C sugar

6 t salt

1 pint vinegar

Spices to taste

Scald and skin tomatoes. Peel onions and run them and peppers through food chopper. Combine all ingredients in a large heavy kettle and cook slowly for 1 hour or longer until thick. Stir often to prevent scorching. Pour into small jars and seal while hot. This gizrum is especially tasty when served with blackeyed peas and turnip greens.