Wash and core 6 pounds of tomatoes.

A couple of notes:

1.  I squeezed most of the juice out of the tomatoes as I moved them to this pitcher.
2. I caught the juice in another pitcher so I was able to can the tomato juice separately.
3. Why?  Because I don’t like watery salsa.

Set the tomatoes.

Peel and dice 3 cups of onion (do not pack into the cup).  You don’t want too much onion.  Dump the diced onion into a large stockpot.

Next, grab 6 large jalapeno peppers (or 12 small ones). Wash, remove stems, seeds & membranes from the jalapenos.  Then run them into the food processor until they are diced into small bits.  Add them to the big pot with the onions.

Now, mince 9 hot chili peppers and add them to the pot.  If you don’t like too much spice, start with half the amount of peppers and add more to your taste.

Run the tomatoes through a food processor until they are completely chopped up.  Work in small batches.

Add the diced tomatoes to the pot with the onions and peppers.

Next, add the salt and vinegar and get it hot on the stovetop.

Bring to a simmer (while stirring) and turn down the heat.   You don’t want to cook it.  As soon as it begins to boil, let boil for 1 minute and then ladle the salsa into hot jars leaving 1/4 inch headspace.

Wipe rims, adjust lids and rings and process in a boiling hot water bath for 10 minutes.

Start timing the 10-minute water bath after the water returns to a boil. Follow all directions specific to your canner.

After boiling, set jars to cool undisturbed at room temperature for 24 hours.

Check all lids for seal. If any lids did not seal, move salsa to a refrigerator and use within 2 weeks.