Cathy's Salsa For Canning

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18 cups tomato meat without juice (about 24-30 tomatoes)

1 cup ground green bell peppers (about 4-5)

3/4 to 1 cup ground sweet (yellow) banana peppers

2 cups yellow or white finely chopped onions (about 2-3)

2 tsp. oregano

4 tsp. ground red pepper or dried ground dragon chilies (depends on desired hotness, dragon chilies are more spicy)

2 tsp. salt

1 tsp. cumin

1 tsp. Mexican seasoning

1 Tbsp. olive oil

2 small cans tomato paste

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