The blend of the variety of peppers and their preparation controls the heat. If you do not remove the seeds & membrane from the peppers the salsa will be hotter. If you don’t want heat, de-seed them completely.

Ingredients

**For all peppers – roast, peel, and core them. De-seed to reduce heat if desired.

• 8 or 9 Anaheim peppers
• 3 big Jalapenos—at least 3. Add more hot peppers if you like the salsa medium or hot
• 1 or 2 poblano peppers
• 6 bell peppers—we used 3 red, 1 green, 1 orange & 1 yellow
• 14ish cups prepared tomatoes—peeled, deseeded and cored. Chop roughly.
• The peels roll up and are unpleasant in the final product, the seeds and cores are not nice for texture and almost all the gelatinous material need to be gone or the salsa is too watery.
• 3.5 to 4 cups finely chopped onion
• 1 entire head of garlic—finely chopped
• 2/3 cup chopped parsley (We don’t like Cilantro)
• 1 lg can tomato paste (12 oz)
• 1 Tbsp salt
• 1 tsp pepper
• ½ Tbsp cumin
• ½ Tbsp oregano
• Pinch of sugar
• 1.5 cups vinegar—we used 1 cup apple cider vinegar, ¼ cup white wine vinegar & ¼ cup red wine vinegar
• ¼ to 1/3 cup balsamic vinegar

Combine all ingredients in a large stainless steel saucepan. Bring to a boil over medium high heat. Taste test for spice blend at this point but the flavor will meld and improve while cooking. Reduce heat and boil gently for roughly an hour, stirring occasionally until the “raw” flavor is gone and the spices meld.

Canning Specs:

• ¼ – ½ inch headroom
• 15 minutes processing in boiling water canner (no pressure cooker) then remove from heat and rest 5 minutes before removing the jars from the hot water, setting them aside and letting them rest for at least 24 hours before tightening the lids.