Fresh Summer Salsa.

1-3.8L can of tomatoes

(pulsed in a food processor to make tomato chunks smaller)

2 large onions, diced

2 large green peppers, diced

6-7 jalapeno peppers chopped
(I left the seeds in, but you can remove them if you don't like much heat)

6 cloves garlic, minced

2-5.5oz cans tomato paste

1 1/2 cups white vinegar

1 cup loosely packed, finely chopped cilantro

1 tsp ground cumin

put everything in a large pot, and bring to a boil.

Once it has reduced to a salsa-like consistency, and all the vegetables are cooked and soft, ladle into prepared jars, affix lids and process in a hot water bath canner for 20 minutes.

I got about 8-9 500ml jars.