Anyone who knows me even a little knows that I love Mexican food and especially chips and salsa.
Here is my friend Michele’s recipe that I used to make my first batch of salsa:
6–1/2 pounds tomatoes (about 12 cups) — peel and cook until mushy
6 jalapeno peppers
12 long yellow peppers
3 to 4 peppers — assorted colors — chopped
2 large onions — chopped
1–1/2 cups white vinegar
2 Tablespoons salt
3 teaspoons minced garlic (or much more, like I did, for a stronger taste)
Cook all ingredients 1–1/2 hours uncovered on simmer. Process in warm, clean jars in water bath, 15 minutes for pints and 20 minutes for quarts. For less hot sauce remove seeds from jalepenos. (I removed about about 2/3 of the seeds for a slightly hotter than medium salsa.)
I quadrupled the recipe and it filled 27 pints and 6 half pints.