Blanch and peel 12 large tomatoes.
Chop into small pieces and put in large pot.
Chop the following into desired sized pieces and add to pot:
4 jalapeno peppers
3 large white onions
4 bell peppers
2 – 6oz cans tomato paste
2 Tbsp salt
1-1/2 Tbsp garlic salt
1 cup vinegar
1/4 cup sugar
Heat all ingredients to a boil; then reduce heat to simmer. Cook 45 minutes from start of boil, stirring frequently to keep from burning.
About 10 minutes before the end of boil, take 3 Tbsp cornstarch and liquefy with a little water. Slowly stir into mixture to help thicken it, being careful as salsa can burn easily.