Salsa for Canning

Another way to use the tomatoes and jalapenos from the garden throughout the year...most closely resembles Chi Chi's bottled salsa. You can adjust the heat easily by reducing the jalapenos, as this version is pretty zippy. I like to leave the seeds in the jalapenos for more heat. I have fiddled quite a bit with this recipe to get to what we like, so it may take you a few tries to get to the flavor and consistency you prefer.

8 cups fresh tomato, chopped (I do a rough chop)
2.5 cups onion, chopped
1.5 cups green pepper, chopped
1 c jalapeno, fine dice
6 cloves garlic, minced
2 t cumin
2 t black pepper
1/8 cup kosher salt (scant)
1/3 cup red wine vinegar
6 oz can tomato paste
1/4 cup cilantro (add after cooking)

Cook all except cilantro for 10 minutes at a low boil. Take off heat and stir in cilantro. Process for 10 minutes.