Serves: 40
Total Calories: 21

10-12 large very ripe tomatoes
2 large cooking onions, finely chopped
1 tablespoon vegetable oil
8 minced garlic cloves
2 (5 1/2-ounce) cans tomato paste
8 jalapeño peppers, seeded, minced or 1 (4-1/2 oz) can diced greed chilies, undrained
2 green peppers, chopped
1/2 cup white vinegar or cider vinegar
1 tablespoon paprika
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper (optional)

1. Core, seed, and coarsely chop tomatoes to measure 10 cups.
2. Heat oil in large saucepan over medium heat. When hot, add onions and garlic. Cook, stirring often, until onions have softened, 7 to 10 minutes.
3. Add tomato paste, tomatoes, jalapeno peppers or chilies, green pepper, vinegar, paprika, sugar, salt and cayenne, if using.
4. Bring to a boil, stirring occasionally until thickened, about 30 minutes. Cool to room temperature before packing into straight-sided jars, freezer containers or zip-top freezer bags.

Notes: Measure a cup or two of the salsa into re-sealable plastic bags, gently press flat, then freeze for easy and swift defrosting.

Nutritional Facts:

Serves: 40
Total Calories: 21
Calories from Fat: 3

More Recipes from the Cook'n Mexican Cookbook:
Audra's Chili Sauce
Cheese Dip
Freezer Salsa
Fresh Salsa
Mole Sauce
Pico De Gallo