Salsa

5 lbs. tomatoes, skinned, chopped coarsely
2 lbs. jalepeno or chili peppers -
1 lb. for mild
1 lb. onions, diced
1 cup white vinegar
3 teaspoons salt
1/2 teaspoon pepper
Cornstarch, enough to thicken sauce

Cook mixture until you don't smell the vinegar,
about 8-10 minutes. Add cornstarch, cook 2-3
minutes. Pour into pint jars. Makes 6-7 pints.
Pressure jars at 10 lbs. for 10 minutes.
USE GLOVES WHEN HANDLING PEPPERS

Salsa
15 quarts tomatoes, peeled and coarsely chopped
7 1/2 quarts green peppers, chopped
50 jalepeno peppers, chopped
10 cups onions, chopped
8 teaspoons salt
3 heads garlic, chopped
12 cups vinegar

Mix together.