Canning Homemade Salsa

• 20 each tomatoes
• 4 each onion
• 3 each green bell peppers
• 11 each cayenne peppers
• 3 each jalapeno peppers
• 2 tbsp salt
• 1 tbsp ground black pepper
• 3 tbsp sugar
• 1 1/2 tsp ground cumin
• 1 tbsp chili powder
• 5 tbsp cornstarch
• 1/2 cup vinegar
• 1 can tomato sauce (8 oz.)
• 2 can tomato paste (6 oz. ea)
• 1 tbsp garlic powder

1. Peel and chop tomatoes, onions, peppers, cayenne and jalapenos (I use a food processor and puree everything)
2. In a cup of water mix tomato paste and sauce
3. Combine all ingredients in a large cook pot or canner ( I use an aluminum dish pan)
4. Bring to a boil for 10- 15 minutes
5. While salsa is cooking wash and scald 11 pint jars, rings and lids.
6. When cooking is complete, pour salsa in jars placing a lid and ring on each
7. Let cool, listening for the tell tale pop of the lid, insuring the jars have sealed.
8. Wipe off jars, remove rings and store in pantry
9. Makes about 11 pints

tomatoes, onion, green bell peppers, cayenne peppers, jalapeno peppers, salt, ground black pepper, sugar, ground cumin, chili powder, cornstarch, vinegar, tomato sauce, tomato paste, garlic

Taken from cookpad.com/us/recipes/346083-canning-homemade-salsa (may not work)