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Freezer salsa

(Makes  10 cups)

2 medium green peppers, chopped

2 big onions, chopped

8 cups (about 10 large) tomatoes, diced, seeded, peeled

2 jalapeno peppers, seeded, finely chopped

¾ cup tomato paste

2/3 cup low-sodium tomato soup, undiluted

½ cup (120ml) white vinegar

Substitute for 2 tablespoons sugar

2 tablespoons (30 ml) salt

4 ½ teaspoons garlic powder

1 tablespoon (15ml) cayenne pepper.

Method:   Into a large pot or Dutch oven combine all the ingredients and bring to boil before reducing heat to simmer, uncovered, for 45 minutes, stirring all the while.   Pour into a freezer container and let it cool to room temperature before covering and freezing. Will keep for up to 3 months.  When ready to use give it a good stir before using it.

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