8 jalapeno peppers
7 cups prepared tomatoes, 7-8 medium-large or 6 lbs
2 cups coarsely chopped onions
1 cup coarsely chopped green bell pepper
3 cloves garlic, finely chopped
1 can legal tomato paste, homemade or see www.uclbs.org for legal brands.
3/4 cup white vinegar
1/2 cup loosley packed chopped fresh cilantro
1/2 teaspoon ground cumin
1. Remove seeds and finely chop jalapeno peppers. Blanch peel and coarsely chop tomatoes. Measure 7 cups.
2. Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan.
3. Bring to a boil and boil gently until salsa reaches desired consistency.
4. Makes 5 pint (500 ml) jars.