Salsa

1/2 Bushel Tomatoes (about 26 lbs)
20 Anaheim Pepper
4-8 hot Yellow Peppers
4-8 Jalapenos
5 Bell peppers
6 large Onion
6 Cloves Garlic
4-5 T Cumin
4-5 T Oregano
1/2 c Pickling Salt (canning salt found in the baking section)
1/8 c Sugar
1/2 c Apple Cider Vinegar

Chop or blend tomatoes, peppers, and onions (depending on if you want smooth or chunky salsa) Add everything to a pot (I had to use two pots) and cook being careful not to burn the bottom until salsa is reduced to the consistency you want.

This was just as I put everything in the pots!

After the simmering!

I was able to bottle 10 quarts with this recipe. To adjust the heat level of the salsa you can add or reduce the peppers you use. We like it hot so I added about an additional 10 peppers.