Thick Salsa (bottled)

Combine in a big pot:

* 10 lbs. chopped, peeled, cored tomatoes
* 2 Tbsp. sugar
*2 Tbsp. salt
* 4 medium onions- chopped
* 2 green bell peppers - chopped, seeds removed
* 2 red bell peppers - chopped, seeds removed
* 3 small green chilies - chopped, seeds removed
* 3 small jalapenos - chopped, seeds removed (unless you want a kick, leave some seeds)
* 2 cups white vinegar (I used to use only 1/3 of a cup, but the extension service says that's no good anymore)

Bring to boil (please stir often) and simmer for 2 hours until really, thick. (It'll scorch if you don't keep it off the bottom)

Put in jars and seal by water-bathing for 20 minutes.

*This recipe makes 7 pints. Yah, I double and triple it all the time.

*****This is how I make it good and thick. If you get tempted to use the blender, don't. You'll end up with really watery salsa. I try to use 3/4 Roma tomatoes because they are less watery. I also don't remove the skins of the Roma Tomatoes, only the other kinds.