Southwest Salsa

1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.