Peppy Salsa...You Choose The Heat! - cooking recipe

Ingredients

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Preparation

In a large pot mix all ingredients well and simmer for one and a half hours.
Stir occasionally and reduce to consistency of your liking.
Place in sterilized jars.
Wipe the rim of the jars with a very clean damp cloth.
Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
Yield is a wild guess, depending on jar size.