Mexican Salsa(Yields 7 To 8 Pints)

• 3 qt. chopped tomatoes (no need to peel nor seed)
• 1 c. chopped carrots
• 1 1/2 c. chopped celery
• 3 c. chopped onions
• 1 1/2 c. chopped bell pepper (green and red if available)
• 1/2 c. jalapeno peppers *
• 3 Tbsp. salt
• 1/2 tsp. pepper
• 1 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. seasoned salt
• 1/2 c. sugar **
• 7 to 8 Tbsp. cornstarch
• 3/4 c. white vinegar

1. Finely chop the first 6 ingredients (I use the food processor).
2. Combine vegetables in a Dutch oven with mixture of salt, pepper, basil, oregano, seasoned salt and sugar which has been brought to a simmer.
3. Mix together cornstarch and vinegar. Add to salsa; stir and simmer for 10 to 15 minutes.
4. Pack into hot jars; seal with hot lids.
5. Process in hot water bath for 15 minutes (open kettle) or in pressure canner 10 minutes at 10 pounds pressure.

tomatoes, carrots, celery, onions, bell pepper, jalapeno peppers, salt, pepper, basil, oregano, salt, sugar, cornstarch, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215232 (may not work)