8 banana peppers
20 med. tomatoes ripe, peeled and chopped
2 med onions (white), chopped
2 pkg. ball med. salsa mix
1 teaspoon sea salt
1 teaspoon basil
1 teaspoon parsley
1 teaspoon pepper
1 cup vinegar
1 cup sugar
2 tablespoons lemon juice (optional)

Remove ends from peppers (do not remove seeds) and process in a food processor until fine.

In a large pan on medium heat, add onions, processed peppers and vinegar. Add peeled tomatoes and remaining ingredients; bring to a boil and simmer for 10 to 15 minutes.

Sample for taste and adjust seasonings accordingly.

Prepare 8 sterilized 1-qt. jars in a water bath canner. Fill jars, cap, and process for about 35-40 minutes.

Cooks Note: To ensure a good seal, remove jars from canner with jar-lifter and leave to cool undisturbed.

Submitted by: Jim Dillinger