Salsa
10 pounds tomatoes — peeled and chopped
4-6 medium onions — chopped
3-5 cups chopped bell peppers
5 jalapeno chile peppers — seeded and chopped
4 serrano peppers — seeded and chopped
1 habanero chile — seeded and chopped
6 cloves garlic — minced
1 1/3 cups apple cider vinegar
1/3 cup cilantro — chopped
1/4 cup salt
3 teaspoons ground black pepper
1/4 cup sugar
1/4 cup brown sugar
2 Tablespoons lime juice
3 or 4 12 oz. cans tomato paste
1 Tablespoon ground cumin
Combine everything except bell peppers, hot peppers, onions, and tomato paste. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for at least 30 minutes, stirring occassionally.
Add all peppers and onions, return to a simmer, and simmer for another 10 minutes.
One can at a time, add the tomato paste, giving each addition time to cook a little bit (about 5 minutes between additions). Very frequent stirring will be necessary at this point. Add tomato paste until it’s thickened nicely. Simmer 20 minutes more- stirring frequently to prevent scorching.
Ladle into hot jars. Add lids and process in a boiling water canner for 15 minutes.
Makes 9 quarts of salsa.