[Rathji]

I can't express how good this stuff is. I get requests to bring it to any potluck or event where they are planning on serving chips. Store-bought salsa is a thing of the past for my household. We make 3 batches every few months for me, my wife and my mom, who all like different variations on heat and sweetness.

4 (or more) Pepper Salsa

Purchasing Guide Notes:
4 large sized bell peppers = 3 cups
4 medium sized yellow onions = 3 cups
6 medium celery stalks = 2 cups

2 Cups diced uniformly
Celery

3 Cups each diced uniformly
Onion
Red Bell Pepper
Green Bell Pepper
Yellow/Orange Bell Pepper


1 cup Sugar/Sucralose/Stevia or equiv (Can vary, see below)
8 cloves of Garlic, pressed. (Can vary, see below)
1/4 cup finely chopped fresh Cayenne/Chili/Jalapeno peppers (Can vary, see below)
1 tbsp, Cayenne pepper
3 tbsp. Mustard Seed
4 x 28oz cans of Diced Tomatoes
1.5 cups Vinegar
15 oz Can of Tomato Paste
2 tbsp Pickling salt,

Combine Onion and Celery and Pickling salt in covered bowl, leave overnight and drain liquid in morning.

Add to large stock pot:
Onion and Celery
Diced Tomatoes
Vinegar

Bring to boil.

Add in:
Diced Peppers
Mustard Seed
Cayenne pepper/ Fresh Chili/Jalepeno
Tomato Paste
Sugar or Sweetner
Garlic


Continue to Boil for 20 mins and jar. We typically use a old large salsa container to hold the extra from each batch, which we use right away.

Variations that we make for my family, feel free to mix and match:

Hot: Only 1/4 cup Sugar, Double Garlic and double Cayenne/Fresh Peppers, 2 T Cumin
Sweet: 2 cups sweetener, No fresh hot peppers, just Cayanne