This salsa is very good and relatively easy. We always freeze it in quart bags. It does get hotter the longer it is frozen so if you are going to freeze keep this in mind. If canned it doesn't seem to get hotter. I would call this recipe about medium to hot strength, you can add more or less jalapenos to your taste or if you like it really hot us habeneros. * Exported from MasterCook Mac * Fresh Tomato Salsa Recipe By : Pam Serving Size : 24 Preparation Time :0:30 Categories : Appetizers Mexican Vegetables Snack Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts tomatoes 6 medium onions 10 jalapeno peppers with seeds 2 teaspoons salt 2 teaspoons garlic salt 1 cup vinegar 1 1/2 tablespoons corn starch 1 green pepper 3 carrots -- sliced Chop tomatoes, onions, jalapenos, green pepper and carrots. Mix all ingredients in large kettle and boil uncovered for 60-90 minutes. Put in jar and seal or freeze. May refrigerate if going to use now. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 36 Calories; less than one gram Fat (4% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 358mg Sodium Food Exchanges: 1 1/2 Vegetable From: Tina Dotzler Newsgroups: rec.food.recipes Date: 25 Apr 2001 02:45:18 GMT