14 cups of chopped tomatoes (peeled or unpeeled depending on your preference)
3 cups chopped onion
½ c. Jalapeño peppers (hot peppers)
1 green pepper- chopped
1 yellow pepper – chopped
3 T. Salt
1 T. Chili Powder
1 T. Garlic Powder
1 ½ tsp. Cumin
1 cup Tomato Sauce
*5 T. Cornstarch
*½ cup Vinegar
*1 small handful of Cilantro
Cook all ingredients except the last three for about 15 minutes (until slightly soft but there are still chunks of tomatoes).
Blend the cornstarch, vinegar and cilantro in the blender and add them to the cooked ingredients and cook for a few minutes (until a bit thickened).
Put into canning jars and process in the canner for 15-20 minutes.
Tip: for a thicker sauce, allow the tomato juice to cool completely and skim off the excess water, but be sure you have an extra so you have a full two gallons of tomato juice for the sauce after skimming the water.