Salsa

8 cups chopped or pureed tomatoes
2 cups chopped onions
3 cups chopped green peppers
1 cup chopped Anaheim peppers
1 cup chopped Hungarian hot peppers or Banana peppers (I omit these)
1 ½ cups chopped Jalapenos
1 cup (canned) chopped green chilies
3 TB salt
¾ cup chopped cilantro (or less)
¼ - 1/3 cup minced garlic
½ cup brown sugar
3 cups white vinegar
12 oz. tomato paste

Combine all ingredients and simmer for 3 hours to thicken and allow flavors to blend. Put in sterilized pint jars and process in hot water bath for 30 minutes. Makes about 10 pints.

Rachel's note: I don't use the Hungarian hot peppers or the banana peppers, but if you like your salsa with more kick more power to you. Also, when I made this recipe I made a double batch (16 cups of chopped tomatoes, etc) and only ended up with 13 pints, not 20. Very flavorful salsa!!!!