Mexican Salsa - cooking recipe

Ingredients

2 gal. tomatoes
4 to 6 bell peppers
1/2 to 1 1/2 c. jalapeno peppers
6 large onions
2 (12 oz.) cans tomato paste
2 c. vinegar
1/3 c. pickling salt
2 Tbsp. chili powder
2 Tbsp. onion powder
2 Tbsp. cumin
2 Tbsp. garlic powder
1 tsp. alum
2 Tbsp. pepper

Preparation

Bring to a boil.
Simmer for 30 minutes.
Can in pint or quart jars.