On-Line Salsa Recipe

Note:  You can make this recipe and serve fresh without cooking or place salsa in a saucepan and simmer for an hour, stirring frequently, add cilantro and simmer an additional 20 minutes.  Place hot salsa in hot pint jars and seal with hot lids.  Process in a water bath canner for 20 minutes for pints, 25 minutes for quarts.  This recipe makes 4 pints of salsa.

7 cups tomatoes, diced (with skin removed for canning)
3/4 cup jalapeno peppers
4 garlic cloves, minced
2 tablespoons cilantro
1 teaspoon salt
1 teaspoon Morton's hot salt
1/2 cup red wine vinegar
2 tablespoons lime juice
pinch of crushed red pepper flakes
1 teaspoon garlic powder
2 (4-oz.) cans diced green chilies, undrained
3-oz.tomato paste
3 cups onions, diced (red and yellow onions)