Six Pepper Salsa - cooking recipe

Ingredients

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

Preparation

Combine everything in a LARGE pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
Wipe jar rim with clean cloth and top with heated two-piece caps.
Process for 15 minutes in a boiling-water canner.