Salsa

20 Med. tomatoes
1-14 Jalapeno peppers minced and seeded
2 Red Bell Peppers
2 green Bell Peppers
4 Onions
1/4 C salt or to your taste
1 1/2 lemon juice

1. Chop veg and boil until thick (about three hours) then add 4 T
cornstarch and boil for 15 min. The original recipe called for 14
Jalapenos, but you should vary with the hottness of the peppers and to your
taste.  I cook this salsa in with my brown rice.  Quick, easy, and good.
My dad put up 60 pints this year!! Let me know if you like it.