Bonnie's Salsa
by Bonnie

Tomatoes
jalapeno peppers
green peppers
onions
garlic
tomato paste
vinegar
cumin

Blanche peel and coarsely chop tomatoes measuring 7 cups. Remove seeds and finely chop 8 jalapeno peppers. 2 cups coarsely chopped onions 1 cup coarsely chopped green bell pepper. 3 cloves garlic finely chopped. 1 tin (156 ml) tomato paste. 3/4 cup white vinegar. 1/2 cup loosely packed chopped fresh cilantro. 1/2 tsp cumin. Boil gently about 30 minutes or until salsa reaches desired consistency. Put in about 5 pint jars and process in canner for 20 minutes. For hot salsa add 1 tsp ground cayenne pepper before cooking

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