6-8 chopped purple tomatillos
6-8 chopped red tomatoes
3 green peppers
3 red peppers
3 orange peppers
3 yellow peppers
6 jalapeno peppers
1/2 cup roasted chopped New Mexican green chiles
6 medium white onions
6 cloves garlic
1 bunch cilantro, chopped
1/2 cup lime juice
1/4 cup cider vinegar
1 T. curry powder
3 T. carne adovada seasoning
1 T sugar
1 T. salt
1 t. pepper

Grind the peppers, onions and garlic through a coarse grinder (or chop by hand). Mix with tomatillos and tomatoes in a large pot and bring to a boil; simmer for 30 minutes. Drain excess liquid. Add cilantro, lime juice, vinegar, curry, sugar, salt and pepper. Pour into 1/2 pint jars. Can in hot water bath for at least 15 minutes.