4 jalapeno peppers chopped (leave seeds in for extra kick)
8 cloves of garlic chopped
6 tsp. canning salt
1 cup white vinegar
12 oz tomato paste
Put all ingredients into a large pot. Simmer for 20-30 minutes. Process 25 minutes in pint jars. Makes 6-8 pints.
To remove the skins, boil a small pot of water. Place the tomatoes in, a few at a time, and leave for ~60 seconds. Remove and place in a ice bath. When cool to the touch, peel the skins off and discard. Then chop tomatoes.
Place all ingredients into a large pot. Simmer for 25 minutes.
To process jars:
Heat a large pot of boiling water
Place salsa into steralized canning jars, leaving 1/4" headspace at the top. Wipe the lid of the jar with a clean rag. Place the lid onto the jar and twist to close. Place the jars into the boiling water and process for 25 minutes. Remove. When they have sealed (you will hear a pop sound) store in a cool place until ready to use.
Recipe by Delicious Knowledge at http://delicious-knowledge.com/greenwood-salsa/