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16 cups tomatoes, cored, seeded, and coarsely chopped (removing seeds gives much thicker salsa with out added cooking time)

8 cups chopped onions

8 cups chopped peppers (I grow several varieties of sweet and mix 6 cups with 2 cups hun. hot wax.)

2 to ? jalepenos (amount depends on your heat index, I make batches with different amounts so I have mild, medium, and hot and mark the jars as such).

10 large cloves garlic, minced

2 1/2 cups cider vinegar

2 tbsp. chili powder

2 tbsp. dry cilantro

1 tbsp. cumin

2 tbsp. canning salt

Combined all in large pot, bring to boil, simmer 10 min. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Process in B-W canner 15 min. for pints, 25 min. for quarts. Makes 14 pints or 7 quarts.

I make pints to give as gifts, and quarts for home use. Everyone raves about it, and the home canners always ask for the recipe.

If your canned salsa just isn't hot enough try adding some canned jalepeno's or the juice from the can when you open it. Just a little will add some heat. My brother likes his stuff what I would consider, "fire from hell hot". I just send a jar of Pickled jalepenos with his salsa, that way he can add heat to his without making it being to hot for everyone else.