Salsa

10 cups skinned and rouglhly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped, sweet onions
2 1/2 cups hot peppers, chopped and seeded (jalepeno and/or mix)
1 1/4 cups cider vinegar
3 cloves minced garlic
2 TBS minced cilantro
3 tsp salt
1 (6 oz) can tomato paste

Skin tomatoes by cutting a cross in the bottom of the tomato, dipping the whole tomato in boiling water, then chilled water and removing the skin. Combine all ingredients except tomato paste in large sauce pot. Stir in tomato paste. Ladle hot salsa into hot jars, leaving 1/4 inch head-space. Process 15 minutes in a hot water bath.

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