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3 cups chopped tomatoes
4-5 EACH chopped jalapeño peppers (add any additional non flammable peppers per taste)
1 small chopped onion or 6 chopped green onions
2-4 oz of tomato paste
6 garlic cloves -- minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Combine all ingredients in large saucepot. Bring mixture to a boil.
Reduce heat. Simmer for 10 minutes.

Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.

Process for 15 minutes in boiling-water canner.

This recipe yields about 3 pints. I usaully wait a week prior to opening :beercheer:
 

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i made salsa this week, put the tomatoes thru a blender instead of chopping them...let them simmer while I chopped the peppers (jalapenos, green bell, banana and chiltepin peppers) and onions. I didn't use a recipe, just used all the peppers and onions I had. Processed it in quart jars for 15 minutes, made 16 quarts. Its HOT because I added chitepin chiles, but its real tasty! The best part is that ALL the veggiew were given to me by a ghuy who sells produce for local farmers, stuff he didn't sell, so its all FREE! Love it!
 
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