Annie’S Original Salsa

• 2 cups tomato sauce
• 2 cups tomato paste
• 2 cups chopped onions
• 1 cup chopped green pepper
• 3 to 5 chopped jalapeno peppers, seeded
• 1/2 cup chopped fresh cilantro
• 6 garlic cloves, minced
• 2/3 cup white vinegar
• 1/3 cup sugar
• 2 tablespoons canning salt
• 2 teaspoons ground cumin
• 2 teaspoons pepper
• 8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)

1. In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.
2. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

tomato sauce, tomato paste, onions, green pepper, jalapeno peppers, fresh cilantro, garlic, white vinegar, sugar, canning salt, ground cumin, pepper, tomatoes

Taken from www.tasteofhome.com/recipes/annie-s-original-salsa/ (may not work)