7 Pepper Salsa

Ingredients

• 6 large Cherry peppers
• 2 bunch es Cilantro leave
• ¼ cup Red wine vinegar
• 2 tablespoon Olive oil
• 2 tablespoon Canning salt

Instructions

1. 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 collander and allow the clear yellow liquid to drain away.
2. 2. While the 'maters are draining, add the olive oil to a large stock pot and heat. Slice the garlic and onions and add to the hot oil. Saute 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. 3. Prepare the Japs by discarding the stem caps and then slicing crosswise into 1/4" pieces. Add these to the stock pot and 1/2 the drained maters. Simmer uncovered while you prepare the rest of the peppers.
4. 4. Reserve the Bolivian Peppers. For the other peppers, cut off the stem caps and remove the seeds and slice into 1/4" pieces. Add these to the stock pot and add the remaining 'maters a few at a time. Continue simmering but don't mix too often.
5. 5. Add the vinegar and the remaining 'maters. Mix well and remove from the heat.
6. 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.