Picante Hot Sauce

• 1 gallon Tomatoes - Blanched, Peeled And Chopped
• 3 cups Chopped Jalapenos (remove Some Seeds If Sensitive To Heat; For 3 Cups You'll Need About 15 Medium Jalapenos)
• 3 whole Large Onions, Finely Diced
• 1 cup Finely Diced Carrot
• 1 Tablespoon Black Pepper
• 2 Tablespoons Garlic Salt
• 1 Tablespoon Table Salt
• 1 Tablespoon Pickling Salt
• 1 cup Sugar
• 1/4 cups Cornstarch
• 3/4 cups Vinegar

1. In a very large stock pot, cook the vegetables (tomatoes through carrots) and seasonings (pepper and all of the salts). Simmer for 30 minutes.
2. In a medium-sized bowl whisk together the sugar, cornstarch and vinegar. Whisk it into the hot sauce; cook and stir until thickened, about 10 minutes.
3. Ladle into sterilized canning jars and quickly seal with clean lids. Process in a boiling water bath for 20 minutes. Always follow safe canning guidelines when processing.
4. Yields about 12 pints.

tomatoes, onions, carrot, black pepper, garlic salt, salt, pickling salt, sugar, ubc, vinegar

Taken from tastykitchen.com/recipes/canning/picante-hot-sauce/ (may not work)