This is a terrific salsa recipe from my friend Tracy Wolfe in Kansas!! It can be made with either fresh tomatoes or canned(She prefers canned, as she says that fresh can be expensive and very labor intensive, because of the blanching and peeling). Salsa is wonderful served with chips, on tacos, enchiladas, eggs, fish, anything and presents so well, as you can see from the picture. Her recipe makes about12 pints or if you want a few jars and some to eat, cut the recipe in half. So use a little creative license and jump in... OLE!
2 very large size cans of whole tomatoes, should be 5 lb. institutional size
or 20 lbs. fresh tomatoes, blanched and peeled
12 jalapenos or other chile if you like it milder, like me( I use Anaheim chiles which have wonderful flavor but nearly as much "heat")
1 green pepper, seeded
1 large onion
2 garlic cloves
Habanero chile, if you want even more "heat"
Mexican oregano, if desired
snipped fresh cilantro
12- pint canning jars, rings and lids