Ingredients
- 3 quarts tomatoes, peeled and chopped
- 4 cups green peppers, chopped (about 2 large bell peppers)
- 1 (12-oz) jar jalapeno peppers (in vinegar, drained)
- 1 cup long green chilies, seeded and chopped (about 3 chilies)
- 3 cups onions, chopped (about 3 medium)
- 3 cups celery, chopped
- 4 cloves garlic, minced
- 2 (12-oz.) cans tomato paste
- 2 cups bottled lemon juice
- 1 tablespoon salt
- 1 cup sugar
- 1 tablespoon ground cumin
Directions
Combine all ingredients in large saucepan. Bring to boil. Reduce heat and continue boiling for 30 minutes, stirring occasionally. Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace. Wipe jar rims. Cap with properly pretreated lids. Adjust lids and process in a boiling
water canner for 20 minutes. Makes about 16 pints.
