15 Tomatoes (I probably used closer to 20, I just filled my pot as full as it would go and then blanched the tomatoes)
2 c chopped red and green peppers
2 c chopped onion
3 chopped jalapeños
5-6 cloves garlic (cut back if you don't care for a garlic-y salsa)
scant 1/4 c sugar (can increase up to 1/2 cup if you prefer a sweeter salsa)
1 T kosher or sea salt
1 t crushed red pepper
1 c white vinegar
1 (6 oz) can tomato paste
ground pepper to taste (I used about a teaspoon)
Peel tomatoes, cut in quarters, put in colander to drain off liquid. Mash and add all other ingredients in large sauce pan. Bring to a boil; simmer at least one hour. Put into sterilized jars. Cold pack 20 minutes. If using steamer instead of cold pack, steam 35 minutes for pints. Yields about 7 pints.
Happy long weekend!