Mum's salsa

This is mostly just for me! Probably most of you have this already, but I keep loosing my copy! Just a note from Dad, credit for the salsa goes to Glenda Phillips (original recipe) but it's been developed a bit by mum and dad too!

• 56 tomatoes, peeled & diced
• 4 c  chopped onion
• 6 c chopped green pepper (can also use yellow/red/orange pepper)  Mum uses 2 cups green, 2 cups yellow and 2 cups of red or orange. (or whatever is cheapest!)
• 3 Tbs. hot chili peppers (add more to make more spicy – the original recipe is sweet and mild) serranos, jalapeno, etc.  can use a combination to get it as hot as you want.*
• 2 Tbs.oregano
• 3 tsp. cumin
• ½ tsp. black pepper
• ½ c salt        
• 1 c sugar
• 2 cans of tomato sauce-8oz

Put everything but one can of tomato sauce in large kettle and cook down.  The last 20 minutes  add 2nd can tomato sauce mixed with 3 Tbs. flour to thicken.  Seal in pint jars.

Note:  This recipe is only a suggestion and guideline.  You can add many more hot peppers (and more varieties of them) to taste.  If you can’t find tomato sauce, you can just take liquid from the mix to mix with flour to thicken.  

* Justin and I really recommend habaneros if you can get your hands on them. We threw in about 6 TBSP of habaneros last year, and it came out, as they say in NZ, grunty!