Ingredients:

 8 cups tomatoes
 6 cups green bell peppers
 7 cups yellow onions
 6 cups jalapeno peppers
 3 cups Serrano peppers
 1.5 cups fresh garlic
 6 tbs. canning salt
 1 pint vinegar
 12 oz. tomato paste

 Skin the tomatoes by submersing them in boiled water and then put them in ice water, this makes the skin peel off easily. If you don’t skin the tomatoes you will wind up with lots of little curled up red skins that will stick in your teeth and embarrass you in front of all your friends. Another word of wisdom,”wear gloves when you cut up the peppers and don’t scratch any part of your body until after you take them off.”
 Chop into small pieces, the skinned tomatoes, Green bell peppers, Yellow onions, Jalapeno peppers, Serrano peppers and Fresh garlic and put them into a stock pot large enough to hold 8 quarts. Add the canning salt, vinegar and tomato paste. Turn on stove and heat to a boil, stirring often.
Reduce heat and simmer for 20 minutes stirring often. If you don’t want chunky salsa use a hand mixer to blend it to a finer consistency. This recipe will make enough salsa to fill 12-16 oz. jars.

 Canning is nothing to mess with. If you don’t do it right you could wind up making yourself and others very sick. Make sure your jars and lids are sterile. I keep the jars and lids in hot water in the sink and remove them one at a time as I fill them with the hot salsa. Using a canning funnel is a great way to keep the salsa from getting all over the edges of the jars. Screw the lids on tight and set aside to cool.