Salsa (for canning)

Drain 3 of the cans of tomatoes, reserve liquid from 2 cans. Mix together everything except liquid in a very large non-reactive bowl with a wooden spoon. Add in reserved liquid to the consistency you prefer. Let sit overnight to allow flavors to meld. Taste and adjust seasoning. Refrigerate for immediate use or can.
Canned jalapenos can be substituted, one small can will make it spicy but not terribly hot. If using fresh jalapenos, 2 will make a mild salsa.
This can be canned in a hot water bath, processing for 15-20 minutes. In fact, you will have to do some canning unless you're making this for a football team or two.