Granny’s Salsa
12 quarts of fresh tomatoes, chopped
6 jalapeño peppers, seeded and chopped
4 Anaheim Chile peppers (2 green 2 red), seeded and chopped
2 large sweet onion, chopped
8 bell peppers, chopped
or use your own combination of peppers
1 large bunch cilantro, chopped
1 cup apple cider vinegar
tomato paste (this is your thickener, use as needed)
Salt and pepper Garlic powder
Wash and chop all vegetables; combine all ingredients in a 19 quart roaster oven or scale recipe down and cook in smaller portions; bring slowly to a boil (45 min. to an hour) stirring frequently to prevent sticking and then simmer 20 minutes. Fill sterile jars; wipe rim, seal with sterile lids and rings. Process in full boil water bath 25 minutes. Remove and tighten lid on jar. Let cool over night. Label and store in dark, cool place until ready to use. Makes 26 pints.
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