Salsa

3 Jalapeño peppers
3 Chile peppers (Anaheim)
(Remove seeds for mild salsa, add seeds to taste. seeds from one Jalapeño makes it pretty hot.)

Blend in blender

1 large chopped onion
1/2 bunch of cliantro chopped
4 cloves garlic chopped
10 c. tomatoes chopped
(I use the food processor to chop everything up, much easier)

1-3 Tbsp sugar (depending on taste)
1 Tbsp salt
1/4 c. vinegar

Bring to boil and simmer to desired thickness. (If using slicing tomatoes, it will take 30-45 minutes to boil down. Best made with Roma tomatoes) Process in either by steam canning or pressure cooker.