Brittany Mitchell's Salsa

 Mild-Medium temperature:

• 24 c tomatoes (Just leave skins on, chop up in food processor) 

• 5 green peppers (5 c)

• 6 large onions (5 c)

• 3 jalepenos, seeded (*Brittany's=4)

• 5 Anaheim peppers 

• 1/2-2 habanero pepper, seeded (*Brittany's=5)

• 3 serrano peppers, seeded (*Brittany's=5)

• 2 bunch cilantro (opt)

• 5 Tbs garlic

• 1/3 c canning salt (kosher salt)

• 1/2 c vinegar

Chop tomatoes, peppers, onions, hot peppers, garlic, and cilantro in food processor. Mix all in canning pot and add salt and vinegar. Bring to a boil and simmer uncovered 25 min. While simmering, heat canner with water and prepare jars, lids, etc. Pour salsa into hot jars (makes about 14 pints) up to neck (about 1/2" headspace). Wipe, top with lids and rings. Place in canner of steamy but not boiling water. Cover with 1" water. Heat to a boiling. Once boiling process 25 min. Move onto towels to cool. 

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Annie's 3/4 batch (mild-medium)

18 c tomatoes 

3 3/4 c peppers 

3 3/4 c onion (4 1/2 onions) 

2 jalepenos, seeded 

3 anaheim peppers 

1 habanero, seeded 

2 serrano peppers, seeded

1 bunch cilantro 

3 3/4 Tbs garlic 

1/4 c kosher salt (plus a little more) 

1/4 c + 2 Tbs vinegar

(Makes about 10 pints)

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*Kashina's Notes:*

I do not add the habanero nor the serrano peppers, we cannot handle them... well Todd could but the rest of us, no go. Also, I double the cilantro always. We love cilantro here.

I like to add lots of different tomatoes, because I don't use a lot of peppers it helps with the flavor! Ours isn't spicy at all, so if you want more heat add the extra peppers. This stuff is really good!