Wenny's Hot Combo Salsa

Wenny's Hot Combo Salsa

Makes 2-3 quarts

10 C. Tomatoes, diced
1 each green, red, yellow Peppers
1/4 C. each Lemon and Lime juice
2-3 Cucumbers
1/2 tsp. Fresh ground Black Pepper
1/2 tsp. Cumin
1 Tbsp. minced Garlic
1 large onion, diced
1 Tbsp. Sea Salt
2 tsp. Oregano
1/2 bunch Cilantro
5-8 Jalepeño Peppers
1 bunch Green Onions

Place all vegetables in a food processor and blend chunky. Then pour them into a kettle, adding the liquids, salt, and spices. Bring this mix to a boil and simmer for 10 minutes. Now pour the hot salsa into pintos/quarts jars, adjust lids and rings, then process for 15 minutes in a boiling water-bath canner. Place on a clean towel away from drafts and allow to cool. A popping sound will confirm that lids have sealed.

Note: Remember to wear rubber gloves when you work with any type of hot peppers so your skin won't get burnt.