Brittany's Salsa

Recipe from Brittany Mitchell

Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 
• 5 green peppers (5 c)
• 6 large onions (5 c)
• 3 jalepenos, seeded (*Brittany's=4)
• 5 Anaheim peppers 
• 1/2-2 habanero pepper, seeded (*Brittany's=5)
• 3 serrano peppers, seeded (*Brittany's=5)
• 2 bunch cilantro (opt)
• 5 Tbs garlic
• 1/3 c canning salt (kosher salt)
• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor.  Mix all in canning pot and add salt and vinegar.

Bring to a boil and simmer uncovered 25 min.  While simmering, heat canner with water and prepare jars, lids, etc.

Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace).  Wipe, top with lids and rings.  Place in canner of steamy but not boiling water.  Cover with 1" water.  Heat to a boiling.  Once boiling process 25 min.  Move onto towels to cool.

3/4 batch (mild-medium)
18 c tomatoes
3 3/4 c peppers
3 3/4 c onion (4 1/2 onions)
2 jalepenos, seeded
3 anaheim peppers
1 habanero, seeded
2 serrano peppers, seeded
1 bunch cilantro
3 3/4 Tbs garlic
1/4 c kosher salt (plus a little more)
1/4 c + 2 Tbs vinegar

(Makes about 10 pints)