Salsa Recipe

FRESH FROM MY GARDEN SALSA

48 vine ripened tomatoes

6 yellow onions
10 green peppers
8 Anaheim peppers (can use jalapeño, I prefer milder peppers)
1 bunch cilantro (chop leaves only to add taste)
6-8 whole garlic cloves, peeled and chopped
4 T salt
1 cup each:  white vinegar, sugar, and lemon or lime juice (I prefer lime)
4 cans tomato paste
1-2T oregano

Scald whole tomatoes in scalding water for 30 seconds; dip in cold water and remove skins.  Cut in quarters, and then chop either by hand or in food processor.  Place tomatoes in colander and large bowl, cover and let sit overnight.  Chop onions and bell peppers the same way and place in colander over night to drain also.  (This allows the water to separate from the vegetables—makes a thicker salsa)

Next morning, Chop Anaheim peppers, garlic, and cilantro. Place ingredients thus far into large pot and add all remaining ingredients and stir.  Bring mixture to boil, stirring often to prevent scorching.  Simmer for 1 hour until thick.  Pack hot into hot jars.  Process 20 minutes in boiling water bath. 

Sorry this took so long to post, Julie :)