Peppy Salsa...You Choose The Heat!

• 12 cups peeled fresh tomatoes
• 4 cups chopped bell peppers (red, green, and yellow)
• 3 cups chopped onions
• 4 minced garlic cloves
• 2 cups grilled cooked corn kernels, straight off the cob
• 1 teaspoon chopped fresh oregano
• 1 teaspoon paprika
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups cider vinegar
• 1 (5 1/2 ounce) can tomato paste
• 1 cup finely chopped jalapeno pepper, for mild salsa
• 2 cups finely chopped jalapeno peppers, for medium salsa (optional)
• 3 cups finely chopped jalapeno peppers, for hot salsa (optional)
• 4 cups finely chopped jalapeno peppers, for killer salsa (optional)

1. In a large pot mix all ingredients well and simmer for one and a half hours.
2. Stir occasionally and reduce to consistency of your liking.
3. Place in sterilized jars.
4. Wipe the rim of the jars with a very clean damp cloth.
5. Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
6. Yield is a wild guess, depending on jar size.

tomatoes, bell peppers, onions, garlic, corn kernels, fresh oregano, paprika, sugar, salt, cider vinegar, tomato paste, jalapeno pepper, jalapeno peppers, jalapeno peppers, jalapeno peppers

Taken from www.food.com/recipe/peppy-salsa-you-choose-the-heat-103560 (may not work)