Oct 21, 2010

Sara Lin's Salsa

6 qts. peeled and cut tomatoes       1/4 C. lemon juice
4 large green peppers                    1 C. vinegar
                                                       2 T. plain salt
2 large or 5 medium onions            4 fresh hot chili peppers (I used serreno)
12 fresh jalepenos                         2   6 oz. cans tomato paste
1 T. seeds from jalepenos              2   15 oz. cans tomato sauce
1/2 C. sugar                                    4 large cloves of garlic chopped 
2 tsp. cumin
Cut all vegetables into small pieces and cook on medium for one hour, stirring occasionally.
Process in a canner (cold pack, either steam or water bath) for 30 minutes for pints and 40
minutes for quarts.

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