16 cups of chopped tomato
4 cups chopped onion
10 large jalapenos chopped
1/2 c. white vinegar
2 tbsp. sugar
2 small cans tomato paste
1/4 cup canning salt
1 tbsp garlic salt
1 1/2 tsp. chili powder
2 tsp pepper
2 tsp cumin
Optional 1-2 cups chopped green, red or yellow peppers

Mix all ingredients together. Bring to a boil and cook uncovered on low heat for 1 hour. Thicken with 2-4 tbsp of corn starch. Bring back to a boil, put in pint jars. Process in hot water bath for 20 minutes - makes 10-12 pints.

Don't forget to take out the jalapeno seeds if you want a milder salsa.

Dawn