Spicy Mexican Salsa - cooking recipe

Ingredients

4 qt. fresh tomatoes
8 green peppers
8 onions
6 to 10 fresh hot peppers
2 cloves garlic, minced
4 (12 oz.) cans tomato paste
1/4 c. canning salt
1 c. white vinegar

Preparation

Chop everything to desired size, food processor works well, but don't chop too fine.
Add paste to desired thickness, depending on how juicy your tomatoes are.
Add garlic, salt and vinegar.
Heat to boiling, don't overcook.
Process pints at 10 pounds pressure for ten minutes or for 30 minutes in a boiling water bath.
Makes 15 to 20 pints of salsa.
Serve with tortilla chips.