This is a great, easy recipe.
Also to the basic recipe I have added a can of drained and rinsed black beans, niblet corn and fresh cilantro for the Santa Fe version. So without further delay here it is:
SALSA (basic recipe)
30 medium Roma tomatoes, blanch, peel and chop
2 cups chopped celery
2 lrg green papper, chopped
2 lrg red pepper, chopped
1 tbsp dried red chilis
2 lrg jalapenos or a jar of them, chopped
2 cups chopped onion
5 cloves of garlic minced
2 cans green chilis (old el paso)
2 13 oz cans tomato paste
3 drops Tobasco
3/4 cup white vinegar
1/4 cup brown sugar
3 tbsp chopped parsley
4 tbsp pickling salt (coarse salt) 2 tsp paprika
Put all into a large pot, bring to a boil, mix well and simmer for 30 minutes.
Stir as needed. Seal in prepared jars and immerse in hot bath for 30 minutes depending on your altitude.
One recipe makes 12 pints.