SALSA

Coarse ground pepper

20 cups drained blanched tomatoes (we use romas)

(drain off excess juices and mash)

2 green peppers

2 jalapeno peppers  NO SEEDS, use gloves to cut

2 medium-large onions

3 Tablespoons ground black pepper

2 Tablespoons salt (we use sea salt)

1/2 cup cider vinegar

Cook just to heat, put in canner for 10 minutes to can.

When beginning the process of salsa making, you know the blanching comes first... Right?  Just a couple minutes in the boiling water at the most, just when you can see the peel start to pull away.

.....then comes the peeling.....don't worry, they just slide off!  The sink water is cold.  If there are any rotten spots on the tomato just pitch the whole thing unless you can get all the rotten and then some.  A little bit of rot can ruin a whole pan of salsa....we don't want that!!!

Grab a huge pan and stir in all the ingredients, this one we got at a grocery store for .50¢!  They were getting a new deli and new pans!  Great for us!  This pan stretches over two burners on the stove so we could fit a lot of salsa in it at a time.

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