1/2 pound jalapenos
8 cups coarsely chopped tomatoes, peeled
3 cups chopped, seeded Cubanelle, Anaheim, Sweet Banana Peppers or any hot pepper you like
2 cups chopped onions
2 cups cider vinegar
1 cup each of chopped sweet red and yellow peppers
6 cloves of garlic (recipe doesn't say - but likely minced)
1 can tomato paste
2 tablespoon sugar
1 tablespoon salt
2 teaspoon paprika
1 teaspoon dried oregano
1/4 cup chopped cilantro
Cut jalapenos in half discard ribs and seeds; chop finely to make 1 cup.
In large heavy non-aluminum saucepan combine (I put all the vegetables thru the food processor) EVERYTHING EXCEPT cilantro and bring to a boil.
Reduce heat to medium low and simmer, stirring often for 1 hour or until thickened; place 1 TBSP of salsa on a plate and tilt the plate - the salsa should flow slowly in one stream; add cilantro and cook for 5 minutes.
Meanwhile, fill boiling water bath canner about two thirds full with hot water - bring to just below a boil and keep it hot. Wash and rinse canning jars and bands. A few minutes before filling the jars, bring pot of water to a boil, boil new lids for 5 minutes, turn off heat and leave the lids in the water to use right away.
Using a funnel fill each jar with hot salsa, leaving a 1/4-inch headspace, cover with lids, screw on bands firmly without forcing.
Place jars in rack set on edge of canner, lower filled rack into water, pour in enough simmering water to cover jars by 1 - 2 inches; cover canner and bring to a full rolling boil; boil for 20 minutes; turn off heat.