Spicy Pepper Relish

3 kilos small green tomatoes

6 green bell peppers

6 red bell peppers

4 to 6 long Cheyenne peppers

1 large onion

1 small head cabbage

¼ cup salt

3 cups vinegar

2 cups white sugar

1 cup brown sugar

1 cup water

1½ teaspoons allspice

1½ teaspoons cinnamon

Clean and chop all vegetables, discarding pepper seeds.  (I grind mine with an old metal meat grinder.)

Place in large pot and add salt and all remaining ingredients.   Let stand for 10 minutes.    Put the pot onto stove and bring to a simmer, stirring often.

Let boil slowly for thirty minutes.  Ladle into hot jars.  Seal at once and put in hot water bath for five minutes.  Makes 6 to 8 pints.