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1
Prepare tomatoes by blanching for easy peeling.
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2
Peel, core and roughly chop tomatoes, to desirable size.
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3
Larger chop for chunky salsa.
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4
Set tomatoes in a colander and let drain 20-25 minutes.
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5
You should have about 14 cups of chopped tomatoes.
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6
Set aside.
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7
Dice chiles.
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8
PLEASE WEAR GLOVES, CAPSACIAN IN THE CHILES CAN BURN YOUR SKIN.
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9
WASH THROUGHLY WITH HOT WATER AND SOAP WHEN DONE.
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10
You can seed the chiles if you want.
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11
The size of the dice depends on your taste.
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12
1/4 inch dice is chunky.
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13
You will need about 5 cups total of diced chiles.
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14
Set aside.
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15
Chop onions to desired size, larger for chunky salsa.
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16
Mince garlic.
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17
Set aside.
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18
Place tomatoes into a large sauce pan, 8 QT is good, and bring to boil.
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19
Reduce heat and simmer for 5 minutes, stirring occasionally.
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20
Add vinegar, stir.
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21
Add sugar, salt and pepper, stir.
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22
Add onions and garlic, stir.
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23
Add diced chiles, stir.
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24
Return mixture to a boil.
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25
Remove from heat.
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26
Go to step 10 if canning, if not let cool to room temperature and store in air tight container in refrigerator for up to 5 days.
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27
Fill clean and sterile canning jars to within 1/2 inch of top.
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28
(This makes 15 1/2 pint jars and about 7 pint jars) Wipe rims clean.
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29
Place lids on and tighten bands finger tight.
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30
Place in water bat canner and process for 35 minutes.
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31
Do not start time until water comes back to a full rolling boil.
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32
Remove from canner and allow to come to room temperature on wire rack or towel.
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33
Store in a cool dry place.
