Salsa

This is our favorite canned salsa.  John LOVES it!   I got the recipe from my friend, Julie. 

 Salsa

6 pounds ROMA tomatoes
2 onions
8-10 jalapenos (less for a milder...more for hotter...we don't go too hot)
3 green bell peppers
1 1/2 c. white vinegar
2 large garlic cloves
1/4 c. salt (I use canning salt and mix a little course Kosher salt with it)
1/4 c. sugar
1 can 12 oz tomato paste

Core and remove skins from tomatoes (Steam and peel) Chop (however you like your veggies,) all the vegetables and garlic. Put in large pot, with thick bottom. Add salt, sugar and tomato paste. Simmer for 1-2 hours, the longer you simmer, the thicker it will get. Process in water bath or steam canner for *25 min. for pints.

I get about 6 pints from this recipe.

*Original recipe process is 15 minutes, 10 minutes added for altitude adj.