Melinda's Salsa

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Makes: 9 pints or 72 (1/4 cup) servings

This is the best salsa--slightly hot with a bit of sweetness! The recipe comes from my friend Melinda. I mix up 3-4 batches every year to keep our cupboards stashed for our favorite snack--chips and salsa! You can make it hotter by replacing the anaheims with serrano peppers.

15 cups tomatoes, peeled, chopped
5 cups chopped onions (4-5)
1 1/2 cup diced mild chili peppers (about 6 anaheims)
1 1/2 cup chopped green pepper, (about 2 peppers)
1 cup chopped jalapenos, (about 10 peppers)
1 cup vinegar
3 tablespoons brown sugar
2 1/2 tablespoons plain salt
1 teaspoon garlic powder
1 teaspoon cumin

Simmer tomatoes about 1 hour. Add remaining ingredients and simmer until salsa reaches desired consistency. Pour into hot, sterilized pint jars. Adjust lids. Process in a boiling water bath for 15 minutes at altitudes of 0-1000 ft, 20 minutes at altitudes of 1001-6000 ft, or 25 minutes at altitudes above 6000 ft.

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