Mom’S Homemade Salsa

• 18 Tomatoes Peeled, Seeded, And Chopped Into Bite Sized Pieces
• 3 Large Onions, Chopped
• 1 Green Pepper, Chopped
• 1 can (6 Oz. Size) Tomato Paste
• 1 can (4 Oz. Size) Diced Jalapeno Peppers
• 1 can (4 Oz. Size) Diced Green Chilies
• 1/2 cups White Vinegar
• 2 Tablespoons Sugar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Canning Salt
• 1 Tablespoon Dried Cilantro
• 1 Tablespoon Cumin
• 1 teaspoon Minced Garlic

1. In a very large stockpot, combine all of the ingredients. Bring to a boil and simmer for 1 1/2 - 2 hours, stirring frequently.
2. If tomatoes give off a lot of juice and you want a thicker salsa, dissolve 1-2 tablespoons cornstarch in a small amount of water. Add cornstarch slurry to the salsa in the last 15-20 minutes of cooking. Salsa should thicken slightly.
3. Prepare canner, jars, and lids according to manufacturer's instructions. Carefully ladle hot salsa into the heated jars, using a funnel and leaving 1/2 inch headspace. Center lids on jars. Apply and tighten bands.
4. Process in boiling water canner for 35 minutes, adjusting for altitude. (Increase processing time: 5 minutes for 1,001 to 3,00 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.)

tomatoes, onions, green pepper, tomato paste, peppers, green chilies, white vinegar, sugar, lemon juice, canning salt, cilantro, cumin, garlic

Taken from tastykitchen.com/recipes/canning/mome28099s-homemade-salsa/ (may not work)