Summer Salsa

This is a thick and chunky salsa. Don't let the amount of peppers turn you off. This is a *mild* salsa. If you want more heat, just add some of the pepper seeds. I like my salsa chunky, but if you don't, you only need to dice the vegetables finely. Canned tomatoes makes this a quick recipe you'll want to make over and over. UPDATE Aug 18/08: I'm pleased to add that this salsa took first place in the local fair.

• Ready In: 1 hr 40 mins
• Yields: 9 cups or 4-1/2 pints

Ingredients

• 6  jalapeno peppers, minced, seeds and membrane removed
• 2  cups sweet onions, chopped, I use Videlias
• 1  cup green pepper, chopped
• 1  cup  yellow pepper, chopped
• 4  garlic cloves, minced
• 1⁄2 cup fresh parsley, chopped
• 3 (19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety
• 1 (5 1/2ounce) can tomato paste, with herbs and spices
• 3⁄4 cup cider vinegar
• 1  teaspoon salt

Directions

1. Combine all ingredients in a large pot.
2. Bring to a boil.
3. Boil gently for 50 - 60 minutes, stirring occasionally.
4. Fill sterilized jars and seal.
5. Water bath for 20 minutes.