Salsa (for canning)

5 lbs tomatoes (10 cups peeled, cored, chopped tomatoes)
2 lbs chile pepers (6 cups seeded, chopped chili peppers) I use anaheims
1 lb onions (4 cups chopped onions)
1 cup bottled lemon juice or 1 cup vinegar (5%)
3 tsp salt
1/2 tsp pepper

Yield 6-8 pints

Peel chile peppers if desired (I don't). Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split. Dip in cold water, slip off skins & remove cores. Coarsely chop tomatoes (I drain the juice off my tomatoes and them measure them) and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to a boil, & simmer 10 minutes. Fill jars leaving 1/2 inch headspace. Adjust lids and pricess pints in boiling water canner for 20 minutes (1,000-6,000 ft).

You may use any mixture of mild & hot peppers. Use all mild peppers if you want a nice soup/chili base.

You can use spices and herbs of your choice. Salt and pepper may be eliminated.