Range Fire Salsa

• 7 1/4 pounds ripe tomatoes, peeled (see notes)
• 2 1/3 pounds bell peppers (green and/or yellow)
• 3 3/4 pounds onions
• 3 1/2 ounces fresh jalapeno chiles (about 5)
• 1 1/4 cups cider vinegar
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons salt
• 1 tablespoon hot chile flakes
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons ground cumin

1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2. Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapenos; you should have 3/4 cup.
3. In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapenos, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).
5. Note: Nutritional analysis is per tablespoon.

tomatoes, bell peppers, onions, jalapeno chiles, cider vinegar, lemon juice, garlic, salt, hot chile, pepper, ground cumin

Taken from www.myrecipes.com/recipe/range-fire-salsa (may not work)