Hot Sauce - cooking recipe

Ingredients

2 lb. jalapeno peppers (fresh)
2 lb. onions, peeled and chopped (8 medium)
2 lb. peeled tomatoes (fresh)
2 tsp. salt
1 c. white vinegar
3/4 can El Paso sauce
2 tsp. garlic salt
1 tsp. oregano

Preparation

Cut off stems and remove seeds from peppers.
Put in pan with onions and tomatoes.
Cook until thick.
Fill hot, sterilized jars.
Seal.
Makes 6 pints.