Mild Chunky Salsa

Photo credit by ndlora

8 cups tomatoes, peeled and chopped

2 cups onions, chopped

2 green peppers, chopped

1 jalapeno peppers, seeded and chopped fine

3 cloves garlic, minced

1 small can tomato paste

3/4 cup white vinegar

1 tablespoon granulated sugar

3 tsp salt

1/2 tsp ground cumin

In a large stock pot, combine all ingredients. Bring to a boil.  Reduce heat and simmer uncovered for 1 to 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks or ladle into hot jars and seal. You can water bath for 10 minutes or it can also be frozen.  I just turn my jars upside down as soon as I've ladled the salsa in them and they are boiling hot.  Be sure to use sterile jars, lids, and tools.

Makes about 5 pints.