Salsa #2 - cooking recipe

Ingredients

14 lb. tomatoes, peeled and quartered
3 lb. onions, coarsely chopped
10 green peppers, coarsely chopped
10 Hungarian wax hot peppers with seeds, chopped
1 c. vinegar
1/4 c. sugar
1/4 c. salt
2 tsp. oregano
1 1/2 tsp. cumin
3 cloves garlic, finely chopped
2 Tbsp. hot Mexican chili powder
6 Tbsp. cornstarch

Preparation

Cook vegetables, vinegar, sugar, salt and seasonings for 40 minutes.
Thicken with cornstarch.
Ladle into pint jars.
Process 20 minutes at 10 pounds pressure.
Yields approximately 18 pints.