Ingredients: 10 cups chopped, seeded, peeled, cored tomatoes (approx. 6 lbs), 5 cups chopped and seed green or red peppers (approx. 2 lbs.), 5 cups chopped onions (approx. 1 1/2 lbs), 2 1/2 cups chopped and seeded hot peppers- poblanos are ice if you prefer less heat (approx. 1 lb), 1 1/4 cup cider vinegar, 6 cloves garlic minced, 1 tablespoon of salt, 2 tablespoons cilantro, minced (optional)
Wash and rinse tomatoes. Remove any blemishes. Dip tomatoes into boiling water for 1 minute, then plunge into icy water. The skin will split and can be easily peeled off. If skin is still difficult to remove, then repeat.
Slice top off tomato to reveal seed "pockets." Scoop out seeds with spoon. Chop tomato coarsely. Repeat for all tomatoes.
Peel and chop onions coarsely. Remove stems from peppers and remove seeds, cores, and ribs from inside pepper. For hot peppers, wear gloves and keep hands away from face and eyes. Adjust quantities of hot peppers to taste.
Place prepared ingredients into a large saucepan and bring mixture quickly to a boil over high heat. Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rim of jar with a damp paper towel. Place lid on evenly and adjust ring onto jar. Process jars for 15 minutes using boiling water canning method.
Yield: approximately 6 pints
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