Mom's Homemade Salsa

                                                                                                    Amber Parkinson

35-40 medium tomatoes                             ½- 1 C vinegar

 3 bell peppers                                              4-5 cloves garlic, mashed

6 onions                                                       6 T salt

½  to 1 C chopped cilantro                          1 Tbsp cumin

5 sm jalapeno peppers                                 1 Tbsp oregano

3 12 oz cans tomato paste                           

(optional- 2 C black beans- ½ C softened overnight or 1 can)

Blanch the tomatoes (dip in hot water for about 30 sec.) then peel the skins off and dice.  Dice and mix in remaining ingredients.   Stir in a large pot until boiling.  I like to strain out any extra juice so it is thicker.

Process in half-pint or pint jars over 15 min. in a boiling water canner.