Rissetto Salsa

• 1 lb. onions, chopped
• 2 lb. fresh peppers: jalapeno, cayenne, bells, Hungarian wax or your choice (a combination of peppers works well)
• 5 to 7 lb. tomatoes (raw)
• 3 tsp. salt
• 1/2 tsp. black pepper
• 3/4 c. vinegar
• 1 tsp. oregano
• 1 tsp. basil
• 1 tsp. coriander or 2 large sprigs fresh cilantro, chopped
• 4 cloves garlic, minced
• 6 oz. can tomato paste

1. Remove seed from peppers and chop finely or grind.
2. Wear gloves when working with the peppers if they are hot ones.
3. Wash, scald and peel tomatoes.
4. Mix all ingredients, bring to a boil and simmer 10 minutes.
5. Refrigerate and use salsa fresh or pack in jars for future use.
6. Sterilize canning jars, pack mixture into hot jars, leave 1/4-inch headspace.
7. Wipe off rims of jar, seal with sterilized canning lids.
8. Submerge in a hot water bath, cover and bring to a boil.
9. Boil for 15 minutes for pints, 20 minutes for quarts.
10. Remove from water and let sit for 24 hours.
11. Check lids on jars for proper seal.
12. Refrigerate any jars that did not seal properly.
13. Recipe yields about 6 pints.

onions, fresh peppers, tomatoes, salt, black pepper, vinegar, oregano, basil, coriander, garlic, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864249 (may not work)