Salsa - cooking recipe

Ingredients

6 lb. ripe tomatoes (12 large)
1 lb. onions (2 large)
1 lb. green peppers (2 large)
1 large red pepper or 1 more green
1 1/2 c. white vinegar
1 Tbsp. + 1 tsp. salt
2 tsp. chili powder
1 tsp. garlic powder
3/4 tsp. ground cumin
1/2 tsp. black pepper
1/8 tsp. crushed red pepper flakes or 3 to 4 jalapeno peppers

Preparation

Peel, seed and chop tomatoes.
Allow to drain in colander. Chop onions and peppers.
In a large pot on high heat, combine all ingredients; bring to a boil.
Reduce to medium heat.
Cook; stir occasionally.
Cook for 1 to 1 1/2 hours or until very thick.
Near the end, stir often to prevent sticking.
Spoon into hot sterile jars; allow 1/4-inch headroom.
Process in boiling water bath for 20 minutes or in pressure cooker for 10 minutes at 5 pounds.
Double batch makes 8 to 9 pints.