Chunky Homemade Salsa - cooking recipe

Ingredients

20 medium red tomatoes (about 7 lb.)
10 Anaheim chili peppers or Poblano chili peppers, seeded and chopped (about 3 c.)
3 jalapeno peppers or Serrano chili peppers (about 1/3 c.)
2 c. coarsely chopped onion
1/2 c. snipped fresh cilantro or parsley
5 cloves garlic
1/2 c. vinegar
1 Tbsp. sugar
1 tsp. salt
1 tsp. pepper

Preparation

Peel, seed and coarsely chop tomatoes (you should have about 14 cups).
Place tomatoes in a large colander.
Let drain about 30 minutes.
Place drained tomatoes in an 8-quart Dutch oven.
Bring to boiling.
Reduce heat and simmer uncovered for 45 to 50 minutes or until thickened (similar to the consistency of chunky salsa), stirring frequently.
Add chili peppers, onion, cilantro, garlic, vinegar, sugar, salt and pepper.
Return mixture to boiling. Remove from heat.
Ladle into pint jars leaving 1/2-inch headspace.
Place lids on jars and process in boiling water bath for 35 minutes.
(Start timing when water begins to boil.)