I am so proud! Clearly I made a small batch. I didn't want to make a ton of it and then find out that we wouldn't eat it. Now that I know I can do it, I will be making more. The only thing that would make it better is if we could get the veggies for free. Alas, apartment dwelling does not lend itself to planting a large veggie garden.
Here is the recipe for my salsa. I took a recipe I found and modified to suit us.
5 cups chopped, peeled Tomatoes (about 6 lbs.)
1 1/2 cups seeded and diced banana peppers (about 1/2 lb.)
1 cup seeded and diced bell peppers (2 large peppers)
2 1/2 cups diced yellow onion (1 large)
1 cup seeded and chopped jalapenos (about 1/2 lb.)
¼ cup seeded and chopped red cherry peppers (6 golf ball sized peppers)
1 TBS minced garlic
1 TBS Salt
½ cup + 1/8 cup cider Vinegar
Hot Pepper Sauce (optional, to taste)
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into 5, hot, pint jars; leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling-water canner.
There you go!