4 jalapeno peppers, chopped fine
8 cups of tomatoes, peeled and chopped
2 cups of shopped onions
2 chopped green peppers
2 cloves garlic, minced  
fresh parsley chopped  
small can of tomato paste   
3/4 cup white vinegar   
1 tsp sugar    1 tsp salt  
1/2 tsp cumin

Mix all ingredients, and boil in pan. Then reduce heat to simmer uncovered for 2 hours or until salsa reaches desired consistency. Store in refrigerator up to 2 weeks.