Salsa Made Just the Way I Like It

QueenBee49444's Note:

One of the women selling vegetables at the farmer's market gave me this recipe. I don't think I will ever buy another jar of salsa again. This is a lot of work but definitely worth making. I use a variety of bell peppers colors: red, yellow, orange & green. Make sure you wear gloves to seed the jalapeno peppers. If you like your salsa hot, sneak some jalapeno seeds into the salsa. Please note, I guessed at the number of servings this recipe makes. If you are counting your calories, don't believe what you read. If you like a sweeter salsa, you can add a tablespoon of brown sugar to the recipe.

• Total Time: 4 hrs
• Prep Time: 2 hrs
• Cook Time: 2 hrs

Ingredients:

Serves: 200

Yield: 6.0 Pint Jars

• 8 cups tomatoes (peeled and cut into small pieces)
• 8 -10 jalapeno peppers
• 3 onions
• 2 stalks celery (the whole stalk, not 2 ribs)
• 4 bell peppers (any colors)
• ½ cup white vinegar
• 2 tablespoons garlic
• 1 tablespoon seasoning salt (I use Lawry's)
• 1 tablespoon cumin
• 1 tablespoon salt
• 12 ounces tomato paste

Directions:

1. Wash and Sterilize 8 one pint canning jars.
2. While jars are being washed & sterilized.
3. Peel & cut tomatoes into small pieces.
4. seed and chop jalapeno peppers.
5. dice onions, celery and bell peppers.
6. measure vinegar and spices into large kettle.
7. mix well.
8. stir in tomato paste.
9. add vegetables and tomatoes to the pan.
10. Combine well.
11. Bring to a boil.
12. Lower heat
13. Let simmer for 1 1/2 hours.
14. Ladle into jars.
15. Follow manufacturers directions for canning lids & rings.
16. Process in hot water bath for 15 minutes.