Jalapeno Salsa

• 8 jalape o peppers
• 7 cups (1650 ml) prepared tomatoes
• 2 cups (475 ml) coarsely chopped onions
• 1 cup (225 ml) coarsely chopped green bell peppers
• 3 cloves garlic, finely chopped
• 1 16 oz (448 grm). can tomato paste
• 3/4 cup (175 ml) white vinegar
• 1/2 cup (125 ml) loosely packed chopped fresh cilantro
• 1/2 tsp (2 ml) ground cumin

1. Wearing rubber gloves, remove seeds and finely chop jalape o peppers.
2. Blanch, peel and coarsely chop tomatoes.
3. Measure 7 cups (1650 ml) tomatoes.
4. Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan.
5. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency, about 30 minutes.
6. Place 5 clean 1 pint mason jars in a boiling water canner; fill with water, bring to a rolling boil.
7. Boil SNAP Lids 5 minutes not longer to soften sealing compound.
8. Ladle salsa into a hot jar to within inch (1 cm) of top rim (headspace.
9. Using nonmetallic utensil, remove air bubbles.
10. Wipe jar rim removing any stickiness.
11. Center SNAP Lid on jar; apply screw band securely until fingertip tight.
12. Do not overtighten.
13. Place jar in canner.
14. Repeat for remaining salsa.
15. Cover canner; return water to a boil.
16. Process (boil) filled jars 20 minutes.
17. *
18. Remove jars.
19. Cool undisturbed 24 hours.
20. Check jar seals.
21. Sealed lids curve downward.

peppers, tomatoes, onions, green bell peppers, garlic, tomato paste, white vinegar, fresh cilantro, ground cumin

Taken from online-cookbook.com/goto/cook/rpage/000B38 (may not work)