Ingredients
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12 cups skinned tomatoes, chopped and drained well (approx 15 lbs)
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1 cup granulated sugar
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1 head garlic, minced
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3 teaspoons salt
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4 1/2 cups cider vinegar
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2 (5 ounce) cans tomato paste
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3 cups chopped onions
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3 cups chopped jalapeno peppers (include seeds if you like it very hot)
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3 cups chopped sweet red peppers
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3 cups chopped sweet green peppers
Instructions
- In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
- Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
- Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.