Servings: 28 pints


  • 48 cups Tomatoes, chopped about 1/2 bushel
  • 4 Green Bell Peppers
  • 4 Yellow Bell Peppers
  • 4 Red Bell Peppers
  • 6 Yellow Onions, jumbo size
  • 4 Anaheim Peppers
  • 4 Serrano Peppers
  • 6 Jalapeno Peppers
  • 1 bud garlic not a clove, a whole bud
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Sugar
  • 2 Tbsp Black Pepper
  • 4 tsp Garlic Powder
  • 1/4 cup Salt
  • 2 Tbsp Cumin
  • 2 tsp Paprika
  • 4 Tbsp Worcestershire Sauce
  • 8 Limes juiced, discard rinds
  • 1 bunch Cilantro discard stems and chop the leaves


  • Wash, core and chop the tomatoes into bite-sized pieces. Don't bother peeling them. Put in large pot(s).
  • Wash, seed and chop all peppers and onions and add to tomatoes. Bring to a low boil.
  • After boiling for about 15 minutes, drain out 2-4 cups of liquid and reserve (just in case you over-reduce the salsa, later you can thin it down with this liquid.)
  • Add all the rest of the ingredients and keep at a low boil for 1-2 hours, until reduced to desired consistency.
  • Use an immersion blender to chop up chunks until salsa is at desired consistency.
  • Put salsa in jars and process in water bath canner 45-60 minutes.


This recipe fills two of my stock pots. I split the Anaheim and Serrano peppers in a ratio of 1 1/2 in one pot and 2 1/2 in the other, and the Jalapeno peppers 2 in one and 4 in the other. The salsa came out what I would term "mild" and "medium" (maybe "weak medium"). Next time I will try more Jalapenos to see what it takes to make a true medium or a hot! NOTE: I did remove the seeds from the hot peppers, more for texture purposes than heat purposes.