Salsa Recipe

5 cups chopped tomatoes, peeled and drained-(pour boiling water over tomatoes and let them sit for a minute; drain, and then pour cold water over them. Makes peeling of tomatoes, peaches, etc. go alot easier.)

2/3 cup chopped onion
1/3 cup green bell pepper, chopped
1/2 cup jalapeno pepper, diced
1 or more cloves of garlic, diced
1/2-1/3 cup chopped chili peppers or chili powder (probably not more than 1-2 tsp.)
2 tsp. salt.
1/4 cup vinegar

Mix all ingredients and cook for 45 min. Thicken with cornstarch if you want to.
I dip out some of the mix and put it in the blender, cool slightly, add a tablespoon or two of cornstarch, blend, and mix back into salsa mix.

I usually double the recipe and go heavy on the tomato side. I put the cooked mix in pint jars and put it in a water bath up to its neck and bring it back to boil and turn off the burner and let it sit for awhile. I made 6 pints when I doubled the recipe, and was generous with the tomatoes.
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One of our favorite recipes is to take a jar of salsa and a jar of apricot jam and a can of chunk pineapples and simmer that on the stove. Dip some chicken breasts in a mix of flour, salt, and pepper and brown them slightly, then add them to the salsa mix and simmer another 20 min. or so. Serve over rice. Absolutely Amazing Flavor.