Salsa el Hefe

 
8 cups Tomatoes, 
peeled and chopped 
2 cups Sweet Red and 
Green Bell Peppers, chopped 
1 cup Jalapeņo Peppers, 
seed-in and chopped 
(Less for mild, more for hot!) 
1 3/4 cups Sweet Banana Peppers, 
chopped 
(Red and Yellow if available) 
2 cups Hot Banana Peppers, chopped 
2 cups Spanish or Red Onions 
1/4 cup Cilantro or Parsley, chopped 
2 cups Cider Vinegar 
8 cloves Garlic, 
crushed and minced 
1 small can Tomato Paste	
2 Tbs. Granulated Sugar 	
1/2 tsp. Salt 	
2 tsp. Paprika 	
3 tsp. Oregano
 
Prepare all chopped ingredients 
as directed, or adjust quantities 
of jalapeno and hot banana peppers 
to produce desired range of salsa 
taste temperatures, 
from mild to extremely hot. 
Place all ingredients in a 
large stock pot and simmer 
until thickened. 
Pour hot mixture into sterilized jars, 
leaving about 3/4 inch space 
between salsa and top of jar.
Seal, following directions 
for a hot water bath 
or pressure cooker. 
May store for at least 
one year when properly sealed.