24 medium-size tomatoes
6 green peppers
3 jalapeno peppers (ribs and seeds removed)
2 chili peppers (ribs and seeds removed)
2 medium-size onions
5 cloves garlic, minced
3 T. salt
3/4 cup apple cider vinegar
Chop all vegetables and mix together (pulse all in a food processor for a smooth texture)
Cook in a large pot on high and bring to a boil, skimming off the foam, and simmer for 25 minutes.
Enjoy and store the extras in the fridge.
If you are interested in canning the salsa. Run your glass jars through the dishwasher and while they're still hot from the wash, pour the hot salsa in and quickly seal the jars. Canning made easy!
Recipe from Summer Harms