Categories: Salsa 
      Yield: 1 pints 
  
      5 lb Tomatoes -OR- 
           Chilies, hot (2-6); chopped 
      1 lg Onion; chopped 
      1 lg Bell pepper, green; chopped 
      3    Garlic cloves; minced 
    2/3 c  Tomato paste 
    3/4 c  Vinegar, white 
      3 tb Sugar 
      1 tb Salt, pickling 
      2 ts Paprika 
           -- OPTIONAL -- 
      2 ts Cilantro; finely chopped 
  
  Blanch tomatoes.  Chop peppers and onion, bring to boil, then simmer 
  1/2 hour.  Add cilantro and cook another 1/2 hour 
  Notes:  Pour into hot sterilized jars.  Boil lids 15 - 20 minutes. After 
  blanching tomatoes, add only tomatoes, do not add all the tomato juice, 
  otherwise you will end up with a thin(runny) salsa. You can double & triple 
  this recipe and it will turn out real nice