8-10 Yellow Gems or Banana Peppers
2-3 Bell Peppers
3 Tbl Crushed Chili Peppers
10 Anaheim Peppers 6-8"
6-8 Jalapeno Peppers
3 Large Onions
1/2 Cup Salt
1 Garlic Head
Scald and peel tomatoes. Dice all ingredients and add to large Stainless Steel Stock Pot. Simmer on low heat 2 hours or until sauce has thickened. Mix occasionally. Pour into pint jars and seal and process according to manufacturers guidelines and local requirements for Hot Water Bath.
* For mild salsa remove all seeds from Anaheim and Jalapeno Peppers. For hot salsa include all the seeds.
* ALWAYS follow local guidelines for canning times and methods. To find out requirements for your area contact your local extension service by following the link. http://www.csrees.usda.gov/Extension/index.html