5 lb Tomatoes -OR-
Chilies, hot (2-6); chopped
1 lg Onion; chopped
1 lg Bell pepper, green; chopped
3    Garlic cloves; minced
2/3 c  Tomato paste
3/4 c  Vinegar, white
3 tb Sugar
1 tb Salt, pickling
2 ts Paprika
-- OPTIONAL --
2 ts Cilantro; finely chopped

Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2
hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot
sterilized jars. Boil lids 15 – 20 minutes. After blanching tomatoes, add
only tomatoes, do not add all the tomato juice, otherwise you will end up
with a thin(runny) salsa. You can double & triple this recipe and it will
turn out real nice