Coarse chop:
• 8 cups tomatoes - skinned
• 2 cups onions
• 1 cup green pepper Fine chop:

• 1 cup seeded jalapenos (wear gloves)
• 6 large cloves garlic
• 1/4 cup cilantro shred:

• 2 cups carrot add:
• 2/3 cup lemon juice
• 1 tablespoon salt
• 1 teaspoon white pepper

1. Boil all ingredients, simmer 20 mins removing any foam that collects.
2. Ladle into clean, sterile pint sized jars.
3. Cap using canning lids and bands.
4. Process using water bath method for 20 mins.

   Yield 6-7 pints.

COMMENTS: Not too much like catsup, or too watery. Don't leave out the carrot, thats what makes the salsa the right consistency for chip scooping.

Heat is comparable to medium store brands. Adjust the heat by adding more/less jalapenos. If real hot salsa is desired, leave some jalapeno seeds in the mixture. Wearing gloves while chopping jalapenos is a must.

Note for skinning tomatoes: Drop tomatoes into boiling water and boil until skin splits. Remove from water and cool enough to handle. Use a knife to peel skin, core and chop at the same time.