Salsa (canned)

6 qts. peeled tomatoes
10 onions
3-4 chopped jalapeños
1 Cup sugar
1 Cup apple cider vinegar
3 green peppers
1 red pepper
1/2 cup salt
4 T. diced green chiles

Chop stuff (use food processor if you like). Put in large stock pot and cook for 45 minutes to an hour. Mix 5 T corn starch in cold water.  Add and stir 10 minutes to thicken.  Pour into pint jars and put into canner.  Boil for 15 minutes.

Notes:  Squeeze extra juice from tomatoes before chopping helps make a less runny salsa.  Add the amount of jalapeños according to your "heat" preference.