Salsa 

10 C tomatoes (peeled, chopped, and drained) 

8 small jalapeno peppers chopped (remove seeds for less heat)  

3 C chopped onions 

1 C chopped green peppers  

3 cloves garlic minced 

1/2 C chopped cilantro, optional 

1 1/3 C vinegar  

1-12 oz can tomato paste  

1 tsp cumin  

1 T red pepper flakes  

3 T pickling salt  

3 T brown sugar 

Combine all ingredients and simmer for one hour. Ladle into jars; tighten lids and process for 20 minutes in hot water bath. *Optional: Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes to thicken salsa before filling jars. *This also makes a wonderful, tasty fresh salsa.  Place chopped veggies in a large bowl.  Mix vinegar, tomato paste, herbs, and seasonings and add to chopped vegetables. Stir to combine.  Keeps well in the refrigerator for a week.