Mad-Jac Salsa recipe

We've gotten lots and lots of requests for this yummy salsa recipe.

5 green peppers, chopped

5 jalapenos, seeded and chopped

7 anaheim peppers, seeded and chopped

3 to 4 cloves of garlic, minced

1/3 C. salt

1 cup red wine vinegar

8-10 lbs. of roma tomatoes, chopped

3 lbs. onions, chopped

5 T. brown sugar

2 tsp red ground pepper

1 T. ground coriander

(* Note: For a hotter salsa, replace anaheim peppers with jalapenos for a total of 12 jalapenos.)

If you prefer a smoother, less chunky salsa, put all the vegetables through a meat grinder (this also shortens the preparation time).

Combine all ingredients into a large pot or roaster. Bring mixture to a boil. Lower heat and simmer for 1 hour stirring occasionally to prevent scorching. To slightly thicken salsa, stir in 1/2 cup cornstarch mixed with cold water to the salsa mixture.

Fill hot jars with hot salsa, and seal in a water bath (20 minute processing time).