That jar may look enormous, but actually it is only a pint jar.
Here is a picture of all of the ingredients after I mixed them together.
That is a two-gallon soup pot, and that amount filled 13 pint jars. 13 years, 13 pints jars. I was quite surprised when I looked at the date on the recipe card and saw I had written it exactly 13 years ago. Boring to the rest of the world, but it made me feel happy. Here is the recipe, as I made it this year.
About 1/3 bushel tomatoes - I had a mixture of large tomatoes and some paste - type tomatoes.
4 jalapeno peppers
1 Tablespoon sea salt
2 cups vinegar ( I use white, distilled )
4 small cans tomato paste
4 large garlic cloves or two teaspoons garlic powder
Wash, blanch, peel, and core the tomatoes. Cut them into pieces and use your thumb to take out the seedy/juicy part of each one. When they are all prepared, chop them briefly in a food processor. Alternately, you can do it with a knife. Prepare enough to fill your pan a little over half full.
Cut the stem end off of the jalapeno peppers and dice them finely in the food processor (including the seeds.)
Peel the onions, cut in chunks and chop them up in the processor also.
Put all the ingredients together in a heavy bottomed and stir thoroughly. Stirring often to prevent scorching, heat to boiling. Turn off heat. Ladle into jars. Clean rims. Apply hot caps and rings. Process in boiling water or in a steam canner for 45 minutes.
This is a "medium heat" salsa. Do NOT eliminate the tomato paste. Two things will happen. One is, the salsa will be too runny. The other thing is, it won't have enough acid to make this salsa safe to can with boiling water.