susan’s Salsa

Quantity: 20 qts

1 Bushel, 2 baskets of Tomatoes

16 C Diced Onions (10 large onions, 20-24 or more Regular onions)

8 C Diced Green Peppers (12 Regular size, 20-24 garden peppers)

3 Cans Green Chilis (opt) (Fresh is better - 2 Banana Peppers - could use a lot more)

2-3 C apple Cider Vinegar

1/2 C + 1 Tbsp Salt

3 Heaping Tbsp (or more) Oregano (Use 6 Tbsp Fresh Oregano)

4-5 Tbsp Cumin

2 Small Bunches of Cilantro (Opt)

1/3 C Honey or Sugar (Taste Tomatoes First)

1 Tbsp Garlic Powder - 20 Cloves Fresh

6-8 Jalepenos

4 Aneheim Peppers

  1. Cook Tomatoes only until the skin splits, Skin and Crush Tomatoes in a big bowl.

  2. Start cooking Tomatoes as soon as you can so you cook them down so they can fit in the jars.

  3. Add all the other ingredients in and bring to a boil Barely, then Can.

  4. Fill jars, wipe the tops, then put the lids and rings on.

  5. Bring water to a boil, then start your 15 min timer. (15 min for Pints 20 min for Quarts)

  6. LABEL!