This salsa came out sweet to me, possibly because my hot peppers just weren’t up to par, who knows. This is for canning, in a hot water bath if you don’t know how to do that check out my canning section here.
14lbs tomatoes (you need to core them, blanch and chop them up)
5 cups yellow onion
10 peppers, red and green work best for this, chopped
4-5 jalapenos chopped
1 cup distilled white vinegar
4 garlic gloves minced
2 teaspoons oregano
1 tablespoon chili powder
10 tablespoons instant clear jel
3 cups water
Combine all ingredients up to the chili powder into a large pan on the stove and heat. Bring it to a soft boil and stir for about 35-45 minutes. In a bowl stir together water and clear jel till smooth. Stir this into the salsa mixture and heat for about 10 minutes. Time to can!
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.