Salsa!

Tomato processing week continues in earnest.  I stayed up late last night, finishing the salsa, perfecting my recipe.
One standard meal at our home is enchiladas.  I like it best with my own salsa.

Basic Salsa Recipe (makes about 12 pints of salsa)

• 8# Italian tomatoes, skinned, seeded, and chopped, about 14 cups
• 2# onions, chopped, 6 cups 
• 2 heads of garlic, minced, 1/2 cup
• 3 large green bell peppers, chopped, 4 cups
• 8-12 jalapenos, seeded and finely chopped
• 1 c. red wine vinegar
• 4 c. cilantro, chopped
• 6 t. cumin
• 8 t. sugar
• 6 t. pickling salt
• 1/2 t./pint jar of lime juice from concentrate

1. Combine all of the above ingredients, with the exception of the lime juice, in a nonreactive saucepan.  Bring to a boil over high heat, then reduce and boil gently for 25 minutes, stirring frequently.
2. Ladle salsa into sterilized jars, leaving 1/2" from the top of the rim.  
3. Add 1/2 T. of concentrated lime juice to each jar.
4. Wipe the rims of the jars and seal with 2 part tops.
5. Process for 20 minutes in a water bath canner.