Canning Salsa

Canning salsa
2 gallons peeled tomatoes
4 large onions
5 green peppers
5 red peppers
1 1/2 Tsp cayenne pepper
3 cups vinegar
2 cups sugar
1/2 cup salt
2 Tbsp chili powder
1 4 oz can jalapenos peppers
1 4 oz can green chillies
3-6 habenaro peppers (depending on how hot you want it) DO NOT touch these with bare hands. They will make your skin burn for hours.
Process all the veggies in a food processor until the texture is to your liking (smooth/chunky). Heat on the stove and simmer 20-40 minutes until it is the thickness you want. Process in a waterbath for 15 minutes.

Jessica Cooper