Summer Salsa - cooking recipe

Ingredients

6 jalapeno peppers, minced, seeds and membrane removed
2 cups sweet onions, chopped, I use Videlias
1 cup green pepper, chopped
1 cup yellow pepper, chopped
4 garlic cloves, minced
1/2 cup fresh parsley, chopped
3 (19 ounce) cans diced tomatoes, I use Aylmers Spicy Red Pepper Variety
1 (5 1/2 ounce) can tomato paste, with herbs and spices
3/4 cup cider vinegar
1 teaspoon salt

Preparation

Combine all ingredients in a large pot.
Bring to a boil.
Boil gently for 50 - 60 minutes, stirring occasionally.
Fill sterilized jars and seal.
Water bath for 20 minutes.