Salsa Recipe (for canning)

from: Debbie McAllister

10 qts. tomatoes, peeled and quartered
3 qts. chopped peppers (3 green bell, 3 red bell, 4 Anaheim, 8 yellow, 6 jalapenos)
2 red hot peppers, dropped whole into batch ( I don't add these if the jalapenos are super hot)
1 qt. chopped celery
4 onions
2 tsp. paprika
6 cloves garlic, pressed
3/4 C. sugar
2 T. Pepper
1 C. vinegar
1/3-1/2 C. salt
4 tsp cumin, if desired

Chop all vegetables and measure. Put everything into a pot and cook until soft and simmer until the desired thickness.

Helpful hints: wear gloves when chopping peppers. If you are going to finely chop/pureed tomatoes in a food processor you don't need to peal the tomatoes (this saves a lot of time). Save some jalapenos seeds, after salsa has cooked a little while taste it, if it needs more of a kick add seeds.