The peppers you choose will vary the spiciness of the salsa. I like to use a little of all four kinds. Anaheim and Jalapenos will give fairly mild salsa, and Poblanos and Serranos kick it up a notch. My favorite mix is 6 Anaheim, 1 Poblano, 4 Jalapeno and 1 Serrano chili peppers if I can find them at the store. This makes about 7 pints. You could double the recipe and make quarts.

Chunky Salsa Ingredients

• 7 pounds of tomatoes (about 20)
• 8 Anaheim chili peppers or Poblano chili peppers
• 4 Jalapeno chili peppers or Serrano chili peppers
• 2 cups chopped onion
• 1 bunch freshly washed and chapped cilantro
• 4 garlic cloves, minced
• 4 garlic cloves, whole 1 for each jar
• 1/2 cup white vinegar (5%)
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• 1 teaspoon pepper

Making Chunky Salsa

Wash and prepare tomatoes. Be mindful of your peepling the skin, and dicing process. Measure 14 cups of prepared tomatoes and let drain.

Meanwhile seed and chop the peppers, making sure to wear rubber cloves and to not touch your eyes or nose with the chili on your skin. You want about 2-3 cups of the one type of peppers, and 1/3-1/2 cup of the other peppers.

Add the all the ingredients to the pot and bring to a boil. While you wait for it to come to a boil, get the hot jars, rings and lids from the dishwasher where they have been waiting. Drop one garlic clove in each jar as you fill it.

Ladle the salsa into the hot jars using a funnel, leaving 1/2 inch headspace. Wipe the jar rims and adjust the lids and rings on snugly. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts. Start the timer when water has reaquired a boil.

Remove the jars using the jar lifter, and cool on racks or a think towel. Wait till the next morning to check for correct seal. If not sealed, put in the refrigerator, and use with-in two weeks.

My favorite mix is 6 Anaheim, 1 Poblano, 4 Jalapeno and 1Serrano chili peppers.