2 c. chopped onion
2 1/2 - 3 c. diced green pepper (frozen)
1 - 1 1/2 c. diced jalapeno (frozen)
3/4 c. white vinegar
1 1/2 T. canning salt
1 t. garlic powder
1 T. sugar
1 T. chili powder
1/4 t. cumin
1 t. black pepper
Simmer all ingredients for 2 full hours, uncovered to reduce juice. Ladle into pint jars. Seal. Hot water bath for 10 minutes.
**Now the reason I noted if the veggies were frozen is because they measure differently. My peppers are always ready before my tomatoes so Warren and I work those up and freeze. I packed the green peppers tightly before freezing so if you are using fresh peppers you might want to go with the full 3 cups or even a little more. As for the jalapenos I packed those loosely in a cottage cheese container before freezing and then measured out 1 1/2 cups of frozen jalapenos. However if you use fresh jalapenos they will pack tighter so I would recommend using only 1 c.
Yield 5 pints + 1/4 cup extra for tasting