This recipe comes from a lady I used to work with many years ago. I seriously haven't LOVED salsa this much since I tried it. Thanks Jan :)
14 quarts tomatoes, cut-up
13 garlic cloves
6 cups onions
4 cups green and red bell peppers
7 jalapenos
2 cans green chilies, diced
6 cups variety Serrano and Anaheim chili peppers
5 TB salt
1 TB pepper
1 cup vinegar
Prepare all of your veggies, I like to use a food processor. Please remember to wear gloves when handling the hot chili peppers, this will not come off your hands for hours and is very painful. I remove almost all of the seeds from my peppers, for a mild flavor. You can add as many as you want for mild, medium or hot Salsa :)
You're probably wondering why the 2 cans of green chilies? I'm not sure, but I'd never change a thing.
Add your tomatoes to a huge pot and cook until tomatoes stop foaming. Did you know.......8 quarts of tomatoes equal about 48 large tomatoes? Yep, you're going to need a lot of tomatoes.
Sometimes we use our fresh canned tomatoes, just remember to use a little less salt.
Add vegetables, salt, pepper and vinegar and cook until tender. Pour in pint jars and process in 45 minute water bath. Make sure jars have all sealed.
