Spicy Salsa

this is loose - I really do change it all the time depending upon what I have on hand from the garden

10 cups roughly chopped tomatoes (and sometimes I add a can or two of chopped tomatoes - depending on how many peppers and onions I have)

5 cups chopped and seeded green bell peppers

5 cups chopped onions (I generally use yellow, but have been know to use all kinds)

2 1/2 cups hot peppers, chopped, seeded (a mix of of jalepenos and green chilis)

1 1/4 cups cider vinegar (this is the part that is essential for canning & not if you are eating this fresh)

6  garlic cloves, minced (use less if you don't love garlic like I do)

2 tablespoons cilantro, minced

3 teaspoons salt

1 (6 ounce) can tomato paste

STEP ONE: combine all ingredients in a large pot (stock pot)
STEP TWO: simmer to desired thickness
STEP THREE: (only have to do if you have people who don't like chunks) puree in a food processor
STEP FOUR: laddle into hot jars leaving 1/4 inch head space
STEP FIVE: process for 15 minutes in a water bath