8 c. chopped tomatoes (skins left on)
4 c. chopped onions
6-8 jalapeno peppers, chopped
7 oz. can chilis (or 6-8 banana peppers), chopped
8 cloves garlic
4 tsp. salt
1 tsp. cumin
1/4 c. vinegar
Dash or 2 of chili powder

Combine all ingredients in a large enamel kettle and simmer for 20 minutes stirring often. Fill warm pint jars with salsa, seal jars and process in boiling water canner for 15 minutes. Makes about 6 pints.