3 quarts peeled, chopped, cored slicing tomatoes (about 22 medium)
     or grind in a food mill using a large grinding plate
3 cups chopped sweet onion (5 medium)
     or grind in a food mill using a large grinding plate
6 jalapeno peppers, seeded and finely chopped
     or grind in a food mill using a medium grinding plate
4 long green chilies, seeded and chopped or ground
     (or a 6-7 oz can diced green chilies)
4 cloves garlic finely chopped
2 cans (12-ounces each) tomato paste
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon sugar
2 tablespoons cilantro

Combine all ingredients and bring to a boil, stirring frequently. Reduce heat and simmer 30 minutes, stirring occasionally. Fill hot, clean pint jars leaving 1/2-inch headspace. Release air bubbles. Wipe jar rims. Put on hot lids and canning rings. Process using the hot pack method in a boiling water canner according to the chart below:

Boiling water canner

Processing time at altitudes of

0 -1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 15 minutes 20 minutes 25 minutes

Yields 7 to 10 pints depending on the size of the chopped or ground vegetables.

In order to keep the salsa safe, do not alter the proportion of vegetables to acid and tomatoes. Do not substitute vinegar for the lemon juice and do not substitute frozen or fresh lemon juice for bottled lemon juice. Seasonings may be altered, though.

Wear disposable plastic gloves or rubber gloves and do not touch face or eyes while preparing hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching face or eyes. If preparing hot peppers causes coughing, use a tabletop oscillating fan to blow the fumes away while preparing the peppers.