Best Ever Salsa Recipe

I make this every year in September.  I need about 75 pints to get us through until the next year.  Mark likes it very mild and I like it spicier.  Some years I make two different strengths.  It is a pretty forgiving recipe, just put what you have and like.  It is sweet, so you can decrease the sugar but don't change the vinegar, lemon juice or salt. 

Brower's Salsa 

20 pounds tomatoes

20 anaheim peppers (no seeds)

7 jalapenos (1 or 2 with seeds, the rest-no seeds)

4 red peppers

4 green peppers

4 medium yellow onions

2 cups sugar

1 1/2 cups white wine vinegar (for your gluten free friends)

1/2 cup lemon juice

1/2 cup salt

Peel (boiling water for 1 minute, put in cool water and slip off

skins) and chop tomatoes. Let drain in colander into bowl. It is too soupy if you don't drain some of the juice off.  Use juice for minestrone soup later, I freeze it in ziplock bags.  Chop peppers and onions in food processor.  Put it all in a large stock pot.  Stainless Steel is best as aluminum will react with the tomatoes.  Add seasonings.  Cook until boiling, but you can cook it as long as you want.  Put into pint jars and process 30 minutes.  Check to make sure all lids are sealed. This will make about 24 pints.  I am sure you could make a half recipe.  This is a pretty mild salsa.  If you want hotter, add more jalapenos.  I wear rubber gloves, this will save your hands. Don't touch anything after cleaning and seeding the jalapenos as it will burn, especially face and eyes.

Call me if you have any questions.