3 Quarts Plum (or other meaty) Tomatoes - peeled, diced in 1/2-3/4" chunks
6 small or 3 large onions, chopped
1-2 Red or Orange Bell Peppers, chopped
5-6 Medium Hot Peppers (I use Anaheim and Poblano), chopped
4-5 Cloves of Garlic, minced
Mix tomatoes, onions, peppers, and garlic together in large bowl. Sprinkle with 3 T. salt. Refrigerate overnight.
The next morning drain the mixture (last year I forgot to drain it and it still turned out amazingly yummy!) and then add:
29 oz can of tomato puree
1 cup apple cider vinegar
1/8-1/4 cup sugar
Dump in Large Stockpot and bring to a boil. Simmer 5 minutes and then ladle into clean jars. Process for 5 minutes.
*Sometimes I will throw the veggie mixture into the blender (or a food processor) to make it more fine, as my family doesn't care for chunky salsa.
*This can be made hotter or milder by switching to hotter or milder hot peppers.