Monique's Salsa

This recipe seems to have made the rounds - I copied it down from Leslie's fridge, then Sandy and I made it (she had it too).  It sure is yummy!

Salsa

10 c. diced Roma tomatoes, skin on (3l basket)

2 lg onions, diced
2 green peppers, diced (I used red)
1 jalapeno, diced (seeded for less spicy salsa) (We kept the seeds from 1/2 - 1 pepper for Medium-hot.)
1 banana pepper, diced (same - remove seeds for less heat)
4 cloves garlic, diced
1 Tb coarse salt
13 oz can tomato paste
1 cup fresh chopped cilantro
1/4 cup chopped fresh oregano
2 Tb sugar
1 cup vinegar
1 Tb lime juice

Mix all except tomatoes in a pot.
Simmer on low 20 minutes.
Add tomatoes, mix and remove from heat.
Fill sterilized jars and put on lids.
Can 20 minutes.  (Can also freeze instead of canning.)
Makes about 12 cups.