Peel and chop tomatoes and onions, Chop green peppers, combine all ingredients in a lg. kettle and simmer until thick, (several hours) Put in pint jars and seal.
  
I like to also add jalapeno peppers to this and make it hot, Once I made a batch of it so hot nobody could eat it, it sat on a shelf for 3 years. I was going to dump it out when I got the idea to cut it with cream cheese. It made an absolutely wonderful dip for corn chips. Now I always make some extra hot on purpose.