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.