Salsa

Salsa not a smoke recipe but a good one

Ingredients:

10 lbs of Tomatoes (Roma)
8 Banana Peppers (your choice of heat)
1 1/2 Cups White Vinegar
2 TBLS. Salt
8 Jalapeno Peppers
3 green peppers
2 Cups of Red Sweet Peppers
6 Cloves of Garlic
2 Cans of Tomato Paste (14-18 oz. cans)
6 TBLS. of Sugar
4 TSP. of Paprika
3 Spanish Onions
6 TBLS. Dried Parsley
2 Habenero Peppers (leave out in the mild)

Prep:

Blanch and peel Tomatoes. Seed and coarsely chop.
Place Tomatoes in large heavy sauce pan and cook down.
Remove cores and seeds from all Peppers.
Chop Onions and Garlic.
After Tomatoes cook down add all ingredients except parsley.
Now bring to a boil on medium heat.
Simmer uncovered for 1 to 2 hours. stir occasionally.
Ladle off excess liquid.
Add parsley.

Process for Canning:

Fill jars 1/2 inch from the top.
Process in boiling water 20 Min. for pints, 25 min. for quarts.