Tomato Salsa

By wendyv

Ingredients

• 12 cups peeled and chopped tomatoes-(approx. 10 large) partially drained
• (save juice and freeze in zip lock bag for soup)
• 3-6 jalapeno peppers- seeded and finely chopped
• 2 cups chopped onions
• 2 cups chopped green peppers
• 6 cloves garlic- finely chopped
• 1 small can tomato paste
• 1/2 cup chopped cilantro
• 3/4 cup white vinegar
• 1 tsp cumin

Preparation

Step 1

Combine all ingredients in a large pot and bring to a boil.
Simmer for 1 hour until liquid boils down and salsa is thick.
While salsa is simmering, sterilize 5 pint jars, lids and rings.
If there is alot of juice, ladle some off.
Ladle salsa into hot jars, close with lids and rings.
Place in a canner with boiling water for 20 minutes.