Ingredients
6-7 large tomatoes(about 4lbs.)
3 cups chopped variety peppers(red,yellow,orange.)
1/2 cup Serrano peppers
1 cup yellow onion
1/2 cup purple onion
8 cloves chopped garlic
3 tablespoons cilantro, minced
2 teaspoons fresh oregano
1/2 teaspoon cumin
1 1/2 teaspoons salt
1/4 cup brown sugar
fresh ground pepper
1 cup red wine raspberry vinegar
Note: When cutting or seeding hot peppers, wear rubber gloves o prevent being burned.
Preparation
Make It! Measure 4 cups of peeled,cored, seeded and chopped tomatoes. Combine with peppers, onions,garlic and all other ingredients into large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes.
Preserve It! Ladle hot salsa into hot pint Ball Mason jars to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 15 minutes in a boiling-water canner. Cool for 12-24 hours. Remove bands. Lids should be concave in middle.
