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Spicy Homemade Salsa (For Canning)

Created by brandie on August 23, 2015

11 to 13 pounds tomatoes (30 to 35 medium size RIPE tomatoes peeled and chopped)
2 large green bell peppers, finely chopped
2 large red bell peppers, finely chopped
5 medium yellow banana peppers, finely chopped
1 1/2 to 2 cups jalapenos, finely chopped
10 cups yellow onions, finely chopped
10 garlic cloves, finely minced

Step 1: Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water. Remove all the skin from the tomatoes, the skin should come right off if your hot water was boiling for 1 minute and the cold water has ice cubes in it.
Step 2: Cut the tomatoes over a very larger bowl to preserve all the wonderful juice.
Step 3: In a food processor, chop the bell peppers, jalapenos, garlic, and onions.
Step 4: Pour the tomatoes and all the chopped peppers, jalapenos, garlic and onions in a very large stock pot. Add cumin, sugar, vinegar, salt and pepper to the tomato mixture and mix well. Add the tomato paste and mix well. Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan
Step 5: Reduce the heat to low and cover the pot, cook for 1 hour
Step 6: Pack the salsa mixture into hot sterile jars and seal the jars with clean lids and screw tops
Step 7: Place the jars in a hot water bath canning pan, cover the jars with hot water
Step 8: Bring the hot water bath to a rolling boil cover and continue to boil for 20 minutes
Step 9: Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.
Step 10: Allow to sit for 2 weeks before opening
Step 11: Store in a cool dry place