Salsa Recipe

For those who have asked here it is. Chop everything as fine as you like it to be in your salsa. The tomatoes will break down a little bit. I hand chopped everything except the hot peppers which I put in a mini food processor to make sure that their flavour was evenly distributed throughout the salsa.

Salsa

8 cups (7 lbs) tomatoes (peeled & chopped)
2 large Onions (approx 4 cups)
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
2 cups celery
3 cloves garlic, minced
6+ hot peppers (jalapeno, banana or other hot peppers) My recipe is 2 Jalapeno, 2 Habanero, 3 Red Serrano, 2 Cherry Peppers, 2 Green Serrano chopped very finely)
4 small cans tomato paste
6 tsp pickling salt
2 tsp Cumin
2 tsp ground corriander
2 cups white vinegar

Chop all tomatoes, onions, bell peppers & celery as fine as you like your salsa to be (if you like a really runny salsa use a food processor but if you like it chunky chop it all by hand - the time is worth it). Put all ingredients in a large pot and bring to a simmer for 30 minutes. Taste and then add dried crushed chilies (1/2 to 1 tsp at a time) to get it to the heat you like.

Put into 250ml jars and can in boiling water canner for 15 minutes. Remove and rest for 24 hours before moving.

This recipe tastes awesome straight out of the pot (cooled of course), but it improves and gets a bit hotter with time. If you can, wait about a month for the flavours to fully develop.