Six Pepper Salsa
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 6:22pm

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.