12 or more chilis & peppers (variety best) 2-3 should be jalapeños
6 sweet bell peppers (green and red)- chopped
3 onions- chopped
5 cloves of garlic- minced
3 Tablespoons salt
2 cups white vinegar
3 Tablespoons sugar
1 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon cilantro
Where rubber gloves when removing seed from hot peppers and save the seeds to add later- they are what add the hotness.
In a large pot start to simmer the tomatoes, peppers, onion and garlic. While simmering add: salt, vinegar, sugar, cumin powder, oregano and cilantro. Simmer for a total of 45 min from start to finish. Add hot pepper seeds if desired. Add 5-6 Tablespoons of corn starch to a bit of water and stir into salsa to thicken.
fill up mason jars and cold pack 45 min for quarts or 35 min for pints. If you are not sure how to cold pack. It is really easy. Here is a link to a free kindle book.