32 c. peeled, quartered tomatoes
12 med. onions, chopped
3 c. jalapeno peppers, chopped
4 c. bell peppers, chopped
3 c. Anaheim peppers (Calif. long green), chopped
3-4 cayenne peppers, chopped
2 1/2 banana peppers, chopped
3 tsp. cumin
2 c. white vinegar
2 c. lemon juice
1 head fresh garlic, to taste or 3/4 tsp. garlic powder
1/2 c. sugar
4 (12 oz.) cans tomato paste
7 1/2 tsp. salt
6 1/2 tsp. garlic salt
1 bunch cilantro

Cook first 7 ingredients on medium heat for 1 1/2 to 2 hours. Take out excess juice and reserve for later use if needed. Add remaining 9 ingredients. Cook on medium for 1 hour. Pour hot into sterilized jars and seal. Process 20 minutes at 10 pound pressure in pressure cooker. Makes 20-25 pints.