Homemade Salsa

10 cups diced peeled tomatoes (I prefer Roma tomatoes for salsa, more meaty and less juicy)
1 medium onion
3 bell peppers (red, green or whatever color you have on hand)
4 jalepeno peppers
3/4 cup vinegar
10 Tbsp. Epicure Fruit Salsa spice (the mild spice)
1 1/2 - 13oz. can of tomato paste


Cook all ingredients together for 50 minutes. While this is cooking heat and sterilize jars in a 200 degree oven for at least 20 minutes. Put salsa into jars and seal. Makes 8-9 small jars.

Note: This salsa falls into the mild-medium spicy range. It's spicier than a store bought mild but depending on how long it stands it may or may not fit a medium category. The longer it sits the spicier it becomes. If you like it hotter use Epicure's medium or hot salsa spice.