Chunky Tomato Salsa

This salsa has a very nice flavor & isn't too hot if you omit the jalapeno seeds. It's great for using fresh veggies from the garden but can easily be scaled down to accommodate non-gardeners. A food processor makes quick work of the chopping, but be careful not to overprocess or you'll end up with mushy veggies. Wear gloves when handling the hot peppers.

• Ready In: 1 hr 30 mins
• Yields: 12 500ml (2 cup) canning jars

Ingredients

• 12  cups  skinned tomatoes, chopped and drained well (approx 15 lbs)
• 3  cups  chopped  sweet red peppers
• 3  cups  chopped  sweet green peppers
• 3  cups  chopped  jalapeno peppers (include seeds if you like it very hot)
• 3  cups  chopped onions
• 1  cup granulated sugar
• 1  head garlic, minced
• 3  teaspoons salt
• 4 1⁄2 cups cider vinegar
• 2 (5 ounce) cans tomato paste

Directions

1. In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
2. Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
3. Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.