6 lb. firm ripe tomatoes (about 12 lg.)
1 lb. onions (about 2 lg.)
1 lb. green peppers (about 2 lg.)
1 to 1 1/2 c. white vinegar
3/4 tsp. ground cumin
1 tbsp. plus 1 tsp. salt
2 tsp. dry mustard powder
2 tsp. sweet & low or approximately 2 tbsp. white sugar
2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1/8 tsp. crushed red pepper flakes
Hot peppers to your own taste

(Without added extra hot peppers, this salsa is mild, so if you prefer mild salsa then do not add peppers.)

Peel, chop and seed tomatoes; allow to drain in a colander. Meanwhile, chop onions and peppers. In large pot over high heat combine all ingredients; bring to a boil. Reduce heat to medium and cook, stirring occasionally 45 minutes to 1 hour or until very thick. Near end of cooking time, stir frequently to prevent sticking. Can in hot sterilized jars. Makes 4 (8 ounce) jars. Recipe may be doubled or tripled.