Ingredients
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20 red medium tomatoes (7 pounds)
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10 fresh Anaheim chile peppers or poblano chile peppers, seeded and chopped (about 3 cups)
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3 fresh jalapeno peppers or serrano chile peppers, seeded and chopped (about 1/3 cup)
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2 cup coarsely chopped onion
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½ cup snipped fresh cilantro or parsley
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5 cloves garlic, minced
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½ cup vinegar
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1 tablespoon sugar
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
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Peel, seed, and coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander; let drain 30 minutes. Place tomatoes in 8-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 45 to 50 minutes or until thickened (consistency of chunky salsa); stir frequently. Stir in Anaheim peppers, jalapeño peppers, onions, cilantro, garlic, vinegar, sugar, salt, and black pepper. Return to boiling. Remove from heat. Cover and chill in refrigerator at least 4 hours or up to 24 hours.* Makes about 8 cups salsa.
For longer storage:
Spoon cooled salsa into freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 6 months.