Brad'S Mulberry Street Salsa

• 6-7 large tomatoes(about 4lbs.)
• 3 cups chopped variety peppers(red,yellow,orange.)
• 1/2 cup Serrano peppers
• 1 cup yellow onion
• 1/2 cup purple onion
• 8 cloves chopped garlic
• 3 tablespoons cilantro, minced
• 2 teaspoons fresh oregano
• 1/2 teaspoon cumin
• 1 1/2 teaspoons salt
• 1/4 cup brown sugar
• fresh ground pepper
• 1 cup red wine raspberry vinegar
• Note: When cutting or seeding hot peppers, wear rubber gloves o prevent being burned.

1. Make It!
2. Measure 4 cups of peeled,cored, seeded and chopped tomatoes. Combine with peppers, onions,garlic and all other ingredients into large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes.
3. Preserve It!
4. Ladle hot salsa into hot pint Ball Mason jars to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 15 minutes in a boiling-water canner. Cool for 12-24 hours. Remove bands. Lids should be concave in middle.

serrano peppers, yellow onion, purple onion, garlic, cilantro, fresh oregano, cumin, salt, brown sugar, fresh ground pepper, red wine raspberry vinegar, peppers

Taken from www.epicurious.com/recipes/member/views/brads-mulberry-street-salsa-50094301 (may not work)