Six Pepper Salsa

• 36 cups tomatoes, chopped
• 4 cups onions, chopped
• 3 poblano peppers, chopped
• 3 serrano peppers, chopped
• 3 jalapeno peppers, chopped
• 3 banana peppers, chopped
• 3 anaheim chilies, chopped
• 3 fingerhot chili peppers, chopped
• 24 garlic cloves, minced (about 2 heads)
• 8 teaspoons cumin
• 8 teaspoons pepper
• 1/2 cup canning salt
• 2/3 cup sugar
• 1 1/3 cups apple cider vinegar
• 2 cups cilantro, chopped

1. Combine everything in a LARGE pot and bring to a boil.
2. Reduce heat and simmer for 10 minutes.
3. Ladle hot salsa into hot jars leaving 1/4 inch headspace.
4. Wipe jar rim with clean cloth and top with heated two-piece caps.
5. Process for 15 minutes in a boiling-water canner.

tomatoes, onions, peppers, serrano peppers, peppers, banana peppers, anaheim chilies, fingerhot chili peppers, garlic, cumin, pepper, canning salt, sugar, apple cider vinegar, cilantro

Taken from www.food.com/recipe/six-pepper-salsa-375296 (may not work)