1 cup chopped onion
1 cup chopped green pepper
2 tablespoons salad oil
4 firm medium tomatoes, peeled and chopped
2 tablespoons vinegar
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon pepper

Preparation Instructions:

In large skillet, cook and stir onion and green pepper in oil over medium heat until onion is tender. Stir in remaining ingredients; heat to boiling. Cool. Cover; refrigerate several days. About 3 cups.