Julie's Sweet Salsa

I've been so blessed with such an abundance in my gardens this year. I've been trying to use up my tomatoes. Someone gave me the idea to try making salsa. This is one of two recipes I hope to be trying. I got this one from a sister in my ward, Julie, so I'll call it...

Julie's Sweet Salsa

12 large ripe tomatoes (I used both round and Roma, I counted 2-3 Roma's for every large round because my Romas are a lot smaller.)

2 large onions, chopped

2 large green peppers, chopped

1 - 2 jalapeno peppers, diced (the first time I made it I used 1, the second time I used 2)
1 anaheim or banana pepper, diced

1 cup white vinegar

1/2 - 3/4 cup white sugar, to liking (I used 1/2 cup the first time, most of us liked it, some of us thought it was too sweet so I reduced it to 1/3 cup and added the second jalapeno the second time.)

2 Tbs salt

Blanche (place into boiling water for 20 - 30 seconds, then run cold water over them til cool enough to handle) and peel tomatoes, cut into bite size pieces and put into large pot. (Julie uses the food processor for everything. I don't have one, I just chopped the best I could and used my magic bullet to pulse chop it up.) Add all ingredients to pot and bring to a boil.

Turn down to simmer for approximately 1 hour, until thickened. (Cooks down about an inch in the pot. I think it's a little runny still, I think I will cook down a little more next time.)

Pour cooked salsa into clean canning jars about 1/3 inch from the top, wipe around top and side and put on hot lids and bands.

Process in steam canner for 20 min. (pint jars) (I used my hot water bath canner.)

Makes approximately 5 - 7 pints.

*You can add hotter peppers as desired.