Salsa

*This recipe is for canning or freezing, you can reduce the ingredients to make smaller batches and refridgerate.

You will need:

3 -4 Large onions chopped

5-6 lbs of tomatoes peeled and chopped

2-3 green peppers
1 whole garlic bulb chopped

2 cans of tomato paste

3-4 jalapenos...with seeds will make your salsa hotter.  You can add jalapenos or reduce to your heat preference

3 tbsp chopped cilantro (I throw what is left in a freezer bag and put in freezer for next recipe)

1 Tbsp Garlic Salt

1 tsp salt

Put all ingredients in a large pot and bring to a boil.  Reduce heat and cook for about 10 min. Until thick.  Ladle hot salsa into ready jars leaving about 1/2 space at top of jar.  Wipe the rim and put the lid and ring on.  Put jars in boiling water for about 15 min.  Remove and let sit at room temperature for 24 hours.  Check lids for seal.