Salsa

• 16 cup tomatoes, seeded and diced
• 3 cup onion, chopped
• 1/4 cup pickling salt
• 1 tbsp cayenne pepper
• 1 cup vinegar
• 2 green peppers
• 1 red pepper
• 1 yellow pepper
• 3 cup pickled jalapenos
• 2 tbsp minced garlic
• 2 tbsp sugar
• 24 oz tomato paste

1. Put diced tomatoes and chopped onion in a large pot.
2. Sprinkle with the pickling salt.
3. Let stand overnight in fridge.
4. Drain off as much juice as possible.
5. Add the cayenne pepper and vinegar, and cook for 45 minutes over medium heat.
6. Chop the green, red, yellow, and jalapeno peppers.
7. Add everything to the pot and cook for another 20 minutes.
8. Continue cooking over medium heat, stirring occasionally.
9. Seal in canning jars.

tomatoes, onion, pickling salt, cayenne pepper, vinegar, green peppers, red pepper, yellow pepper, pickled jalapenos, garlic, sugar, tomato paste

Taken from cookpad.com/us/recipes/359789-salsa (may not work)