South of the Snake River Salsa

-Julie

12 pounds ROMA tomatoes (abt. 24 cups) (if you stick them in your food processor you don't have to skin them)
4 onions
22 jalapenos (add a little at a time because every jalapeno is different)
5-6 green bell peppers
3 c. white vinegar
3 lrg, garlic cloves
1/2 c. salt
1/2 c. sugar
2 cans 12 oz tomato paste

Grind, puree, blend, chop (however you like your vegies) all the vegetables and garlic. Put in large pot, with thick bottom. Add salt, sugar and tomato paste. Simmer for 1-2 hours, the longer you simmer, the thicker it will get. Process in water bath or steam canner for 15 min. for pints.