2 large onions, chopped (about 2 cups)
2 large bell peppers, chopped (any color; I use one yellow & one red)
6 jalapeno peppers, minced (about 2/3 cup)
6 cloves garlic, minced
1/4 cup sugar
1 cup vinegar
3-4 T salt
1 T pepper
1 cup finely chopped cilantro (optional)
Cook one hour at a soft boil, stirring frequently. Refrigerate and use fresh, or seal in jars and process in hot water bath for 30 minutes.
