Six Pepper Salsa

Photo: flickr user hilcias78

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Yield:

8.0 servings

Added:

November 30, 2009

Creator:

Sheri Wetherell

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Ingredients

36 cups tomatoes, chopped

4 cups onions, chopped

3 poblano peppers, chopped

3 serrano peppers, chopped

3 jalapeno peppers, chopped

3 banana peppers, chopped

3 anaheim chilies, chopped

3 fingerhot chili peppers, chopped

24 garlic cloves, minced (about 2 heads)

8 teaspoons cumin

8 teaspoons pepper

1/2 cup canning salt

2/3 cup sugar

cups apple cider vinegar

2 cups cilantro, chopped

Preparation

1

Combine everything in a large stockpot and bring to a boil.

2

Reduce heat and simmer for 10 minutes.

3

Ladle hot salsa into hot jars leaving 1/4 inch headspace.

4

Wipe jar rim with clean cloth and top with heated two-piece caps.

5

Process for 15 minutes in a boiling water bath canner.

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