Salsa!

I've tried several homemade salsas and never found any that could replace the store-bought salsa my family loves...until this one. This one is honestly the ONE to try. I'm so happy my friend, Melanie, shared the recipe with me and everyone else who has tried it!
Homemade Salsa for Canning

16 c. Ground Roma Tomatoes, peeled (We don't like chunky salsa so I blended 12 c. and finely chopped 4 c. of tomatoes. Remember to blanch the tomatoes for 30 seconds in boiling water then move to a sink full of cold water so they peel easily.)

1 bunch green onions, chopped

2 large yellow onions, diced

3 large green peppers, diced

4 cloves minced garlic or 3 tsp.

1/4 c. fresh minced cilantro

6 jalapenos (medium-sized)-All deseeded if using both red and green jalapenos, all but one deseeded if all green (This makes a mild salsa. About 2 unseeded jalapenos, all green, was perfect for a mild-medium salsa, ie. you don't feel the heat right away but do as you eat more of it. Adjust as necessary.)

Seasonings:

1/4 c. salt

1 1/2 tsp. chili powder

3 tsp. oregano

1/4 c. sugar

1 c. white vinegar

*1 can tomato paste

*1 box SugarFree SureJell (the pink box)

*This I added to help thicken the salsa up so it wasn't watery, I just sprinkled the SureJell on the mixture and stirred it in. I may try 3-4 cans of tomato paste next time and skip the SureJell just to see what it's like but this worked out perfectly for my latest batch.

Place all vegetables in a big pot. Stir seasonings together in a separate bowl and dump into vegetables; stir. Simmer for 20 min. Fill prepared canning jars and process in water bath for 20 min.

-Makes about 5 1/2 qts. or 10 pints.