10 pounds of tomatoes, de-skinned and diced
2 pound of green chiles (In this case we used green bell peppers)
6 jalapenos, chopped
4 onions, diced
2 cup apple cider vinegar
6 cloves garlic, finely diced
1 cup cilantro, chopped small
Some oregano, cumin, and salt and sugar to your taste
I know so sad the we will have to taste a few times! The sacrifices we make for our loved ones.
What we ended up using total for spices
3 Tbsp Salt non iodized
2 Tbsp Cumin Powder
2 Tbsp Oregano
You will also need a large stock pot or canning pot, and 6 to 7 quart canning jars with rings and lids.
Sterilize the jars and lids in a large pot of boiling water.
We add 1 Tbsp vinegar to water to help prevent spotting from our hard water!
You can roast the peppers if you choose. Instruction for oven roasting will follow.
Put everything into a large pot and simmer for 10 minutes.
Ladle the salsa into your sterilized canning jars 1/2 inch headspace, add lids and screw rings to just finger-tight, and place in a water bath. For here at 1100 feet above sea level we let it go 25 minutes.