Nancy's Scrumptious Salsa [ canned ] Recipe from: Nancy Castleman This recipe can be doubled or even tripled, which is what I usually do. That way I end up with enough to give salsa as holiday gifts. It always gets rave reviews! 1/4 cup olive oil 2 onions diced 6 cloves garlic, minced 2 sweet bell peppers, diced 3 jalapeño peppers, seeded and minced (Wear gloves. Hot peppers burn hands and other body parts 1 tablespoon salt 1/4 teaspoon black pepper Cayenne pepper, a dash or two 2 quarts tomato puree 1/4 cup vinegar 8 tablespoons cilantro, finely chopped 1/4 cup water or tomato juice Brown the onions in the olive oil in a big pot with a thick bottom. Add the garlic, plus the bell and jalapeño peppers. Stir for about 10 minutes. Add the remaining ingredients and cook over a low heat for a few hours, stirring occasionally. Check the seasoning, but resist the temptation to make the salsa as hot as you would normally eat it. (Remember, I warned ya' ... and you can always add hot sauce later.) If the salsa is getting so thick that you're worried it's going to burn, add a little more water. Bring it slowly to a boil, and keep it boiling for 5 or 10 minutes. Ladle the salsa into either pint or half pint jars. You should end up with 4 or 5 pints, 8 to 10 half pints. Can and process using the boiling-water-bath method. Boil for 20 minutes.