The judges said that this salsa was so good, that after the judging, they called in all the work staff and had lunch. After the fair was over and I had to pick up my ribbons, etc., The jar was 2/3 gone, instead of full like the others!!! A true compliment! Hope you like it.
16 cups tomato -- peel, chop, (deseed optional)
6 cups onion -- chopped
4 medium peppers - sweet green -- chopped
2 medium pepper - yellow or red -- chopped
1 bulb garlic (8-10 cloves) -- chopped fine
8 medium hot peppers -- chopped fine
1/8 teaspoon crushed red pepper
1 tablespoon fresh parsley -- chopped
2 tablespoons fresh cilantro -- chopped
1 cup cider vinegar
4 tablespoons sugar
2 teaspoons salt
2 teaspoons oregano
2 tablespoons cornstarch
Coarsley chop vegetables. Chop hot peppers and garlic in food processor. (Be sure to wear gloves when deseeding and handling hot peppers.) Combine all ingredients, except cornstarch in a large pot. Bring to boil and simmer for 10-15 minutes. Remove some of the liquid and mix with cornstarch until smooth. Add to pot and cook for a few minutes until well disolved.
Ladle hot salsa into hot jars, leaving 1/4" headspace. Screw band down evenly and firmly, just until a point of resistance. Process 15 minutes in boiling water canner.
If you want a zestier salsa, use 10-12 jalepenos
NOTES : Yields approximately 2 gallons.