In the late summer season, we make many batches of this with fresh tomatoes from the garden. Then, we freeze it and enjoy it all winter long.
Ingredients
Enough tomatoes to yield 10 cups of peeled and diced fresh tomatoes
2 large onions, finely chopped
1 Tablespoon olive oil
8 minced cloves of garlic
2 (5.5 ounce) cans tomato paste
8 jalapeno peppers, finely chopped
2 green peppers, finely chopped
1/2 cup cider vinegar
1 Tablespoon sweet paprika
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
Instructions
Boil water in saucepan.
Put tomatoes in boiling water for two minutes. Drain and rinse with cold water.
This will make the skins very easy to peel.
Peel and coarsely chop tomatoes to measure 10 cups.
If desired, you can also remove the seeds. Some people don't like the seeds in salsa; others say much of the flavor of the tomatoes comes from the gel-like substance around the seeds and removing the seeds will reduce the fresh tomato taste. I say it is a matter of personal preference and you can remove the seeds or not.
Heat oil in large pot over medium heat. Add onions and garlic. Cook, stirring often, until onions have softened - about 10 minutes.
Add tomatoes and all remaining ingredients.
Bring to boil and simmer about 30 minutes, stirring occasionally until thickened.
Cool to room temperature. Spoon into freezer containers and store in freezer.