4 medium onions
12 cloves garlic, peeled
6 red or yellow bell peppers
6 Italian fry peppers
1 pair plastic gloves
24 hot peppers, jalepeno, habenero, hot banana, cayenne or poblano
25 large Roma Toamtoes, peeled
1 1/2 cups red wine vinegar
1/4 cup canning salt
Chop onions and garlic, bell peppers, and Italian peppers to desired size. Wear plastic gloves to chop hot peppers.
In a large stainless steel kettle, combine all ingredients. Cover and bring to a boil; reduce heat. Simmer for 30 minutes. Ladle boiling salsa into clean hot sterilized pint or qua5rt jars, leaving ˝-inch headroom for pints and 1 inch headroom for quarts. Adjust clean hot lids. Process pints for 10 minutes and quarts for 20 minutes. Remove and cool.
Makes 10 pints or 5 quarts.
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