My friend Lin makes these early in the fall to give as Christmas gifts every year for which we eagerly anticipate. We have made some with fresh tomatoes from our garden and they are delicious!

Ingredients:

1 gallon can tomatoes

4 large onions

3/4 cup hot sliced jalapeno peppers with juice

4 Tablespoons minced garlic

3 Tablespoons salt

1 teaspoon cumin

1/4 cup vinegar

1 (8 ounce) can tomato sauce

8 or 9 pint-size sterilized canning jars

Grind tomatoes, onions and peppers in a food processor. Add remaining ingredients. Bring to a boil and cook on medium heat for about 30 minutes. Stir frequently. Pour into sterilized jars. Seal and turn upside down to insure a good seal. You should hot water bath the jars in boiling water to cover the entire jar and lid for 15 minutes if you plan to keep the salsa for several months. You will hear the lids "pop" when the lids suck in.

Makes: 8 or 9 pint-size canning jars. You can use larger canning jars and just make less of them.

Variation: Variation: I have substituted one 8 ounce Mexican hot tomato sauce for the regular sauce and drop the sliced jalapeno peppers.

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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