Susan Paul’s Garden

4 quarts Red Tomatoes—peeled, seeded and chopped
4 cups chopped green bell peppers (approximately 2 large peppers)
½ cup seeded and chopped Jalapeno peppers (about 2 large peppers)
1 cup seeded and chopped Poblano Peppers
3 medium chopped onions (approximately 3 cups)
2-1/2 cups chopped celery
4 cloves minced fresh garlic
2 cups fresh lemon juice
2 cans (12 oz each) tomato paste (you can make this fresh, but I have found that the canned tomato paste is just as good.)
1 T canning salt
1 cup sugar
1 T cumin power

Directions:
Combine all ingredients in a stockpot. Mix well and bring to a boil. Cook on a low boil, stirring occasionally, for about 30 minutes. Ladle the hot salsa into pint canning jars leaving ½” space. Be sure to wipe the rims before putting the lids on. Process in a boiling water bath for 20 minutes (water should cover bands by approximately 2 inches). Remove from canner to cool. This recipe will make approximately 16 pint jars. Be sure to refrigerate after opening.

This is one of my favorite Salsa recipes. It has a sweet taste and just the right amount of zing.