Canning Salsa – Raelene Norman
20 medium tomatoes or 10 cups blended
4 onions
2 green peppers
1 red pepper
4 tsp. cumin
2 T. chili power
2 T. salt
4 T. sugar
6 jalapeño peppers or 2 cans El Pato de Jalapeño
¼ cup lime juice
¼ cup lemon juice
Blend or chop and simmer ½ hour. Hot water bath for 20 to 25 minutes.