Salsa Rojo½ bushel tomatoes (100+) 3 cloves garlic, crushed 2-3 large onions, diced 10-12 mixed peppers – bell, anaheim, jalapeno or serrano (only 2-3 should be hot ones!) 2 Tbs lemon or lime juice 4 tsp cumin 2 tsp oregano 1 tsp cilantro dash celery salt 1 Tbs sugar 5 Tbs salt 3 Tbs ketchup (or ½ tsp cider vinegar, or both if you like) 1 Tbs molasses dash of hot sauce
Skin tomatoes and quarter as if you were doing regular tomato canning. Place tomatoes in a heavy, large stockpot. If you can't fit them all in, do half recipe at a time or adjust as needed. Bring tomatoes to a boil. Watch out, they get infernally hot! Add all other ingredients and seasonings. Adjust to taste. Simmer on medium 2-4 hours or until desired thickness is reached. Be sure to scrape the bottom of the pot often, but note that the salsa will boil up when you do that, so watch out! Pour while boiling into pint jars to ¼ inch head space. Cap jars. Jars will seal as they cool. 1 stockpot full makes about 6 pints. I've never had a jar go bad using this method, but I should state that national guidelines recommend an additional boiling water bath for 30 minutes.
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