4 cups green peppers (4 - 5 large), seeded and chopped
4 cups chopped onions
1 cup sweet red pepper (1 - 2 large), seeded and chopped
1 cup seeded, chopped jalopino peppers
4 cloves garlic, finely chopped
2 cups vinegar
2 or 3 tins tomato paste (156 mL size)
2 Tbsp sugar
1 Tbsp pickling salt
2 tsp. paprika
Bring all ingredients to a boil, in a large pot. Reduce heat and simmer for 1 hour, or til vegetables are cooked and liquid is reduced to desired thickness.
Sterilize jars and lids**. Fill hot jars with hot liquid; seal and process in hot water bath 20 minutes, for pint jars, 30 minutes for quart jars.
Makes 4 - 5 litres.
* if you strain tomatoes through a fine wire mesh strainer, you can heat the juice and fill hot sterilized jars. Process with the salsa to preserve the tomato juice for drinking or soups.
** Wash jars and lids. Sterilize jars in a 225* F. oven for 10 minutes, then keep warm until you fill them. In small pot, cover lids with water and bring to a boil. Boil for 5 minutes. Keep warm til you use them.