Salsa

Salsa…from my friend Kris
I tripled this recipe for my salsa…
NOTE the triple batch made 2 quarts plus 1 pint which is also 10 half pint jars4 cups chopped tomatoes (I finely chopped in electric chopper 14 tomatoes and it made 12 cups if that helps)
1 clove garlic (I used maybe double this and I finely chopped it)
1/3 bellpepper (I finely chopped)
1/3 valdalia onion (I added this ingredient and also finely chopped it)
2 TBS canned or fresh green chili peppers (I skipped this step and went to next ingredient)
3 TBS hot peppers (optional…AND I used all super hot chilis in mine, both green and red, also finely chopped w/tomatoes…I took out the seeds first and used FRESH frm garden…handful of them, didn’t measure…PLUS I put a dash of powdered ceyenne)
2 tsp sugar (I accidently read as TBS on my first batch, but is still good…lol)
1 tsp salt
1/4 tsp cumin
1/4 tsp cilantro (I used a dab more of this)

2 TBS vinegarMix ingredients in pan, if want thicker, add tomato paste  (I added 2 small cans to my triple batch, but think I will only add 1 small can next time)

Bring to boil and then simmer 25 min.
After cooking put salsa in jars and process 25 min in water bath canner (I skipped this step and just put on scalded lids since it was boiling already)

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