Salsa - cooking recipe

Ingredients

1 bushel tomatoes, cored, peeled and cubed
15 yellow long hot peppers
15 long skinny red peppers
15 jalapeno peppers
8 bell peppers
8 orange size onions
1 c. sugar
1 qt. cider vinegar
1/3 c. salt (not iodized)
3 or 4 red peppers

Preparation

Put tomatoes on stove.
Cut stems, split and clean jalapeno peppers; save half the seed.
The more seed the hotter the salsa will be.
Wear rubber gloves.
Grind peppers and onions in food processor.
All should be approximately the same size.
Add to tomatoes; add sugar, vinegar and salt.
Boil; stir constantly. Cook 1 to 2 hours or until thick.
Set aside overnight in fridge. Skim off clear liquid; boil 1 hour.
Pack into sterilized jars. Cold pack, then boil jars 30 minutes.