Homemade Salsa

(divide into 2 large stockpots)

8 onions
16 garlic cloves
28 bell peppers
1 1/2 bushell tomato's
16-20 jalapenos ( add just a few then taste) can always add more not less
8 tablespoons salt
4 tablespoons cumin
4 teaspoons oregano
2 cups apple cider vinegar

Add Later:
2 cups sugar
8 tablespoons honey (add just a little then taste)

Place food processor in sink or on cookie sheet to help with clean up!

Remove all stems off tomato's- then blanch (place in boiling water until skins start to crack and peel) Remove from boiling water and place in ice cold water. Remove skins. Place in food processor to chop up a little)

Chop remaining ingredients in food processor doing the onions last. Place in 2 huge stock pots bring to boil and then simmer for 2 hours stirring occasionally. Be careful not to scrape the bottom of pan with spoon because salsa has a tendency to to burn to the bottom and will leave burned chunks in your salsa. After salsa has boiled for 2 hours remove from heat and add sugar and honey to taste.

Fill warm jars with salsa (run bottles through dishwasher while salsa is cooking) also boil lids for just a minute or two to help them seal. Wipe off tops of jars with a warm rag before placing lid on.

Place in Stock pot with rack and boil 20 minutes to process and seal lids--water should be 2 inches over the top of jars. Lids should not pop when done and cooled.

Makes approx 28 quarts.