Green Tomato Salsa

The jury is still out on this one.  It's hard to get used to the look of it.  I think if I did it again, I would not leave it chunky, but would probably blend it to make more of an actual sauce.

10-12 medium green tomatoes (enough to make about 6 cups of chopped tomato)
6 onions (I used yellow)
6 garlic cloves, minced
4 red peppers
3 jalapenos, chopped (use gloves, I removed the seeds but if you want it hot, leave the seeds)
1 cup cilantro, chopped (I'm not a big cilantro fan, so I only used 1/2 cup)
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1 tablespoon dried oregano
1/2 tablespoon cumin
2 teaspoons ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar

Boil a large kettle of water. Drop tomatoes into the water and let it return to a boil.  Immediately remove tomatoes and place in a large bowl of ice water for a few seconds until skins remove easily.
Chop tomatoes and remaining vegetables into the size you would like for salsa.
Combine with all other ingredients in a large pot, bring to a boil and simmer for 30 minutes, stirring occasionally.
To can:
Bring salsa back to a boil, then ladle into hot sterile jars (mine made about 7 pints).  Wipe jar edges clean, then finger tighten lids.
Process in a water bath canner for 20 minutes (that is for 5000 feet).
Remove carefully and let sit for 24 hours.  Check lids for seal and refrigerate any unsealed jars.

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