3 quarts thick tomato juice
6 onions, chopped
2 cloves garlic, chopped
4 cups chopped green peppers
1/2 cup chopped jalapeño peppers with seeds
1 quart chopped tomatoes, peeled
12-oz. can tomato paste
1 tablespoon salt
1 tablespoon vinegar
3 tablespoons white sugar
Pour 1 cup of tomato juice into blender. Add onions, garlic and peppers and blend well. Combine all ingredients in large kettle. Simmer for 2 – 3 hours, stirring frequently. Fill sterilized glass pint jars with scalding salsa. Seal with canning lids which have been sterilized in boiling water. Bring water in canner to a rolling boil. Process jars in hot water bath for 10 minutes. Remove from water and set aside to seal. Store in a cool place.