Salsa for Canning

15 tomatoes peeled and chopped
2 green bell peppers, chopped
5 cups chopped onions, chopped
5 cloves garlic, peeled and chopped
10 chopped and seeded  small jalapenos
3/4 cup sugar
1 cup vinegar
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 12oz can tomato paste

I used a food processor to mince all of my veggies but you could chop yours to whatever size you like. Simmer 1 1/2 hrs, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired (I don't but I am told it is good). Jar and water bath, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 3 Quarts (or 4 if you add LOTS of peppers)

Enjoy!

This is a sweet and very mild salsa. If you want it hotter just add more peppers. I did one batch used 20 small unseeded jalapenos and I would say it was a medium salsa. We of course then had to do another batch that my husband was given free rain over and added an unholy amount of all kinds of peppers and it is CRAZY hot!! So do it to your liking:)