Amanda'S Picante Salsa - cooking recipe

Ingredients

30 to 40 medium tomatoes
3 to 4 medium onions
3 to 4 bell peppers
10 to 20 jalapeno peppers
3 Tbsp. salt
1 tsp. pepper
2 Tbsp. garlic powder
2 Tbsp. sugar
3/4 tsp. paprika
1/3 c. vinegar

Preparation

Dip tomatoes in boiling water to remove skins.
Chop all vegetables and put in large pot or dishpan.
(I use food processor for peppers.)
Cook on medium heat for 20 to 30 minutes or until starts to thicken.
Dissolve 3 tablespoons cornstarch with 1/2 cup water.
Add to salsa; cook a few minutes longer to thicken.
Put in hot jars to seal.
Makes about 14 pints.