Janet's Salsa

                                         Janet's Salsa  

14 quarts cut and quartered tomatoes   (let tomatoes set for a while and pour off juice or will be too runny)
13 large garlic cloves
6 cups chopped onions
4 cups chopped green peppers
4 yellow hot peppers, chopped (without seeds)
7 chopped jalapeno peppers (take some seeds out, depending how hot and spicy you want it)
3 tsp oregano
3 Tbsp cumin
8 Tbsp vegetable oil
                                       9 Tbsp red wine vinegar
                                       5 Tbsp salt
                                       1 Tbsp black pepper
                                       1 Tbsp MSG

* Before cutting tomatoes, best to remove skin by dipping in boiling water for 30-60 seconds.

* Use gloves when cutting jalapeno peppers and don't touch face or eyes*

Put all in large pot and cook for 2-3 hours.  (Can cook longer to cook down)

Put salsa in canning bottles and process 20 minutes cold pack