Recipe - Salsa

Salsa
5 lbs. Tomatoes
3 green bell peppers
2 sweet onions
4 jalapeno peppers
1 small (6 oz.) can tomato paste
1 cup apple cider vinegar
¼ cup (PACKED) dark brown sugar
2 teaspoons canning salt
2 teaspoons paprika
3 cloves garlic
2 teaspoons coriander
1 1/2 teaspoon hot chili powder

Chop vegetables in small pieces (can prepare in food processor on pulse, a couple of times). Reserve tomato juice, when chopping tomatoes. Place chop vegetables and in a large stock and add spices. Cook on low heat, stirring occasionally. If additional liquid is needed, use saved tomato juice. Cook for minimum 45 minutes, can take up to 1 hour. Depends on how juicy you like your salsa.

Place in hot sterilized jars; wipe jar rim, and place hot lids (domes) and rings. Hand tighten rings. Process in water bath canner for 10 minutes, based on your altitude being 1000 feet or less. If 1000 to 3000 feet add 10 minutes, over 3000 feet add 15 minutes to the canning time.

Yield:5 pints

This recipe is very versatile, any ingredient may be removed or increased to ones tastes. Additional ingredients may also be added.