1. Wash, core and chop the tomatoes into bite-sized pieces. Don’t bother peeling them. Put in large pot(s).
  2. Wash, seed and chop all peppers and onions and add to tomatoes. Bring to a low boil.
  3. 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.)
  4. Add all the rest of the ingredients and keep at a low boil for 1-2 hours, until reduced to desired consistency.
  5. Use an immersion blender to chop up chunks until salsa is at desired consistency.
  6. Put salsa in jars and process in water bath canner 45-60 minutes.
Recipe Notes

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.