1 gallon ripe tomatoes - chopped
1 1/2 cups onion - chopped
6 to 8 jalapeno peppers - chopped
1 1/2 cups sugar
1 teaspoon nutmeg
1/4 teaspoon curry powder
1/2 teaspoon white pepper
2 cups vinegar
5 teaspoons salt
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon dry mustard
Chop tomatoes, onions and peppers very fine and add other ingredients; then boil 2 hours or until desired consistency. (For cooking, place pot on asbestos pad as this recipe scorches easily.) Pack in sterilized jars and seal.
Yields 6 pints.

These recipes are similar to many of the foods eaten in Texas. Some have very few measurements, such as caldo and tamales. Written recipes of these dishes are rare and many have been passed down by word of mouth for centuries. Try your own seasonings and enjoy the taste of Texas.