4 kg (about 8.8 lbs) tomatoes
10 hot peppers
0.5 kg (about 1.1 lbs) apples
0.5 kg (about 1.1 lbs) onions
2 hot pepper spices:
10 black peppercorns
10 allspice berries
10 cloves
10 bay leaves
1 tsp ground pepper
2 tbsp salt
300 g (about 1.5 cups) sugar
200 g (about 0.8 cups) vinegar
4 tbsp cornstarch
1 head of garlic
Cut the tomatoes, peppers, onions, and apples into quarters.
Tie the spices in a cheesecloth bag and drop it into a pot.
Cook everything for 2 hours.
Remove the mixture from the heat and blend it in a food processor, then strain it through a sieve.
After that, add salt, sugar, vinegar, cornstarch, and garlic (using a garlic press) and cook for another 20 minutes.
Personally, I added 1 hot pepper, skipped the black pepper, poured vinegar to taste (about 160 ml), and used only 4 cloves of garlic to keep it from being too spicy.
Adjust the cornstarch based on the desired consistency; I used 2 tablespoons.
This recipe yields about 6.5 half-liter jars.