Joe Cano's Salsa Recipe

I got this recipe from Joe Cano, the fellow who used to live across the courtyard when we lived in student housing.

25 large or 50 small tomatoes (peeled & quartered) (Better: roma tomatoes)
4 onions, chopped
4 cups jalapeno peppers, chopped
1 cup white vinegar
1/4 cup salt
1 tablespoon sugar
6-8 garlic cloves, chopped

In large pan cook mixture till thick (about 45 minutes). Be sure to wash jars in boiling water. After filling jars, put lids on and turn upside down for 12 hours. They can then be turned right side up and should seal. Makes 5 quarts. (Or put in containers and freeze.)

Alternative: after cooking puree in food processor. Then process in boiling water bath 30 minutes.

For hotter salsa, add chopped habaneros (be careful) or serranos. For instant heat, touch up with bottled hot sauce like Dave's Insanity or Endorphine Rush (be very careful!!).