Salsa recipe

Salsa
30-35 regular tomatoes about ½ of a 5 gallon bucket
8-10 yellow onions
3 red bell peppers
4 green bell peppers
9-10 jalapenos
¾ cup cider vinegar
3 limes juice
1/3 cup salt
2 7oz cans of diced green chilis
4 garlic cloves pressed
1 TBSP chili powder
½ bunch or less of cilantro do not use stems and chop leaves

Wear yellow rubber gloves during the whole peeling process of peppers and tomatoes. Grill the red, green and jalapeno peppers until the skin is black. When they are cool peel the skins and remove all seeds. If you want it hot leave a few of the seeds.

Remove skin from tomatoes and put it in a 12 quart stock pan. Use a hand blender to chop them up a little. Add everything but the cilantro and stir really well. Bring to a gentle boil on Med or Med High heat and then turn to Med low (so the bottom doesn’t burn) so it is barely boiling and simmer for 1 ½ hours or less depending on how chunky you want it. Add cilantro during the last 15 minutes of cooking.

Put in pint or ½ pint jars. Give hot water bath process for 15-20 minutes. Let the jars stand overnight.

Makes 12-14 jars

A double batch takes about 6 hours from start to finish.