Our Favorite Salsa

• 12 cups tomatoes, peeled, seeded, and chopped
• 4 cups green bell peppers, chopped
• 1 pint pickled jalapeno pepper, drained and chopped (see my Pickled Jalapenos)
• 1 cup fresh jalapeno pepper, seeded and minced (For medium heat, I slice the jalapenos into rings to measure 1 cup, then mince them very fine.)
• 3 cups onions, chopped
• 3 cups celery, chopped
• 4 garlic cloves, minced
• 2 (12 ounce) cans tomato paste
• 2 cups bottled lemon juice
• 1 tablespoon salt
• 1 cup sugar
• 1 tablespoon ground cumin

1. Combine all ingredients in a large saucepot.
2. Bring to a boil.
3. Reduce heat and continue boiling for 30 minutes, stirring occasionally.
4. Ladle hot salsa into hot pint jars, leaving 1/2 inch headspace.
5. Wipe jar rims and cap with properly pre-treated lids.
6. Adjust lids.
7. Process in a boiling water canner for 20 minutes.

tomatoes, green bell peppers, jalapeno pepper, fresh jalapeno pepper, onions, celery, garlic, tomato paste, lemon juice, salt, sugar, ground cumin

Taken from www.food.com/recipe/our-favorite-salsa-100642 (may not work)