4-5 lbs. ripe tomatoes, peeled & cut
4-5 cloves garlic, minced
1 lg. onion
2 green peppers
2 jalapenos (more if you like it hot)
1 tbsp. sugar
1 1/4 c. cider or white wine vinegar
1 tsp. mustard seed
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. curry
1-2 cans tomato paste

Chop onion, peppers and jalapenos. I used a food processor on low.

Add everything together except tomato paste. Cook 2 hours. Add paste to thicken to desired consistency.

To can, process in boiling water for 15 minutes for pints and 20 minutes for quarts. Make sure salsa is hot when you pour into the jars.