Scald, peel and chop tomatoes to measure 6 quarts
4 c. green peppers, chopped
1 c. red pepper, chopped
4 c. onions, chopped
8-10 jalapeno peppers, chopped
2 anaheim peppers, chopped
1/4 c. vinegar
1/4 - 1/2 c. brown sugar {some batches I add more sugar so it's sweeter}
5 t. salt
6 t. ground cumin
2 t. oregano
1 t. garlic powder
Mix all ingredients together and cook over medium heat for 2 to 3 hours (stir often to keep from burning). Add 1 T. lemon juice to hot pint bottle before salsa. Fill within 1/2 inch from the top. Wipe jar tops. Put lids and rings on that have been boiled for 3 minutes. Process in boiling water bath 25 minutes. Yield: 12 pints.
