Homemade Salsa

4 qt jars
15 tomatoes
kosher salt
6 large onions 
4 tbsp. minced garlic
1 lb. Jalapenos
2 1/2 cups minced cilantro
1tbs cumin seed, ground
1 12 ounce can tomato paste
12 tbsp. lime juice

Blanch the tomatoes for 1 to 2 minutes a few at a time. Add to cold water and remove skin and seeds.
Chop them coarsely and add to large strainer sprinkle with salt to help remove liquid. I used about 4 tbsp. Let the tomatoes drain for several hours.

Not much better than fresh tomatoes

Peel and chop the onions, remove stems and seeds from the Jalapeños and mince the garlic.

Chop the strained tomatoes. Mix them with the chopped onions, garlic, in a large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.

This should be lime juice in the picture

Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.

Add to qt. jars along with 3 tbsp of lime juice to each jar and put in pressure cooker for 15 minutes at 11lbs psi.

Remove and let cool, add labels and store until ready to use.