Marcia’s Salsa for canning

        35-40 medium tomatoes

8 medium apples (different varieties for the best flavor)

4 green peppers

2 red peppers

6 cloves of garlic (crushed)

4 medium sweet onions

1/4 cup brown sugar

1/4 cup plain salt (no iodine)

1 cup vinegar

2 Tbsp. chili powder

3 tsp. cumin

1 Tbsp. oregano

5-7 chili peppers (use a variety of chilies, Pablano and Anaheim add great flavor)

5-7 jalapeño peppers

If you like hot salsa then do not core any of the chilies and peppers. If you like a milder salsa, remove the core and seeds on all the peppers and chilies...you can also cut the number of chilies and peppers for a milder salsa.

Course grind or fine chop all vegetables and apples. Put in a large stockpot. Add all the other ingredients. Boil for two hours, stirring often. Pour into hot sterile pint jars and process in a boiling water bath for 20 minutes.