Salsa

 5 pounds ripe tomatoes, peeled & chopped

1 1/2 cups chopped onion

1 1/2 cups chopped green pepper

1 cup chopped red pepper

3 garlic cloves, finely chopped

114 ml can green chili peppers

1 small tin tomato paste

5 jalapeno peppers, make 4 slits in each pepper and add whole (after cooking, remove seeds & membrane, chop & return to salsa before filling jars)

1 cup vinegar

3 Tablespoon sugar

1 Tablespoon pickling salt

2 tsp paprika

Combine all, bring to a simmer and cook for 1 hour. 

Thicken with 2 Tablespoon cornstarch in a little cold water, return to a boil.

While salsa is cooking, set clean jars in a low oven and bring lids to a boil in water on stovetop

Fill sterilized jars and use lids in boiling water to close and seal

Makes 6 pints or 3 quart jars