Ingredients

• 60 whole Roma Tomatoes
• 24 whole Jalapeno peppers
• 12 whole Hungarian Wax peppers
• 12 whole Parira Peppers
• 12 whole Bolivian Rainbow peppers
• 6 whole Anaheim Chili peppers
• 6 large Cherry peppers
• 6 whole Cayenne peppers
• 6 whole Stuttgart onions
• 2 bunches Cilantro
• 1/4 cup Red wine vinegar
• 2 tablespoons Olive oil
• 2 tablespoons Canning salt
• 0.5 teaspoon per jar Canning salt (for preservation)

Instructions

1. Remove skin from tomatoes. Easiest done by placing in boiling water for 1 minute. You will need to do this in batches. Quarter these and then cut into 1" pieces. Place these into a colander and allow the clear yellow liquid to drain away.
2. While the tomatoes are draining, add the olive oil to a large stock pot and heat. Slice the garlic and onions and add to the hot oil. Sauté for about 5 minutes and then remove from heat. Chop the cilantro and add to the stock pot along with the salt. Stir well.
3. Prepare the jalapeños by discarding the stem caps and then slicing crosswise into 1/4" pieces. Add these to the stock pot and 1/2 the drained tomatoes. Simmer uncovered while you prepare the rest of the peppers.
4. Reserve the Bolivian Rainbow Peppers. For the other peppers, cut off the stem caps, remove the seeds and slice into 1/4" pieces. Add these to the stock pot and add the remaining tomatoes a few at a time. Continue simmering but don't mix too often.
5. Add the vinegar and any remaining tomatoes. Mix well and remove from the heat.
6. To preserve, place the salsa into sterilized jars leaving 1" at the top. Add a couple of the Bolivian Rainbow peppers to each jar. Add 1/2 teaspoon of canning salt to each jar. Process for 30 minutes in a water bath.