Salsa
(the late Avis Keesler/Mary Porter)

Note:  Makes 8 pints.

15 large tomatoes
4 long mild green peppers, coarsely chopped
2 to 6 hot chili peppers (optional)
1 1/2 cups Spanish onion, diced
1 1/2 cups green bell pepper, diced
1 cup red bell pepper, diced
3 cloves garlic, minced
15 1/2-oz. tomato paste
3/4 cup white vinegar (no substitutes)
3 tablespoons white granulated sugar
1 tablespoon pickling salt
3 teaspoons paprika
3 tablespoons fresh cilantro

Blanch tomatoes in boiling water for a few minutes so that the skins can easily be removed.  Coarsely chop tomatoes and place in a large saucepan.  Add diced mild green peppers, chili peppers, onion, green and red bell peppers, garlic, tomato paste, white vinegar, sugar, salt, and paprika.  Bring mixture to a boil and then simmer for an hour, stirring frequently.  Add cilantro and simmer an additional 20 minutes, stirring often.  Place mixture in hot pint jars and seal with hot lids.  Water bath can for 20 minutes for pints, 25 minutes for quarts.