Very Hot Salsa

• 1 gallon fresh skinned tomatoes
• 2 cups green peppers
• 20 ghost chili peppers
• 20 habanero peppers
• 4 medium yellow onions
• 2 tablespoons garlic
• 1 tablespoon ground chipotle chile pepper
• 1 teaspoon black pepper
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup apple cider vinegar

1. Grind all the tomatoes,peppers,chili, onion, garlic through a meat grinder.
2. Do not take out the seeds. add salt and vinegar. Cook outside (on a grill or the like) in a thick bottom stainless pot for as long as it take to reduce by half. about 2 hours. After the consistency is what you would like, add other spices. Continue to cook 10 minutes. At this point I run it inside and can it in half pints and save it for the winter.
3. You should be wearing long sleeves and gloves every time you go near this salsa, and when you wash the dishes in cold water.
4. Do not cook inside!

tomatoes, green peppers, chili peppers, peppers, yellow onions, garlic, ground chipotle chile pepper, black pepper, salt, garlic, onion powder, apple cider vinegar

Taken from www.food.com/recipe/very-hot-salsa-518319 (may not work)