Perfect Stovetop Salsa

I wanted to make salsa with all of the fresh veggie goodness from my garden, but both me and my husband hate the flavor of fresh tomatoes. (I know, I know. We're weird.) I adapted a recipe I found online (sorry, I can't remember now where I found it) to create this: My version of  perfect salsa. (By the way, this freezes really well!)

Ingredients: 
- 3 1/2 Cups peeled tomatoes (About 4 Large)
- 1 Medium onion, chopped
- 2 Jalapeno Peppers, seeded and diced*
- 1 TB Sugar
- 2 tsp Salt
- 1 Garlic clove, minced
- 1/4 tsp Cumin
- 1 can (6oz) Tomato paste
- 1 TB Vinegar
- 2 TB Lime juice
- Black Pepper to taste
- 1/2 Cup Cilantro

Instructions:

1. Combine all ingredients except the cilantro in a medium sauce pan. Smush the mixture a few times with a potato masher to brake up the tomatoes.

2. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered, for about an hour.

3. Remove salsa from the heat and let cool. Place salsa in a blender along with cilantro and pulse until desired consistency is achieved. Chill and serve.

* Because each jalapeno is different, use your own discretion when adding peppers. This recipe is written as Mild. I usually add about 1 1/2 jalapenos to start and then add more (or a little Tobasco sauce) to achieve the heat level I want. Most people prefer spicier salsa, so feel free to add more jalapenos if you like!