You Got'a Can this Salsa!

We have hundreds of pounds of tomatoes to process for our food supply for the year. One of our favorite uses is salsa. For this recipe, the cooked salsa is blended to make picante. We like it hot, so adding lots of extra peppers makes sense. When you make this for yourself, add as many or as few as you like. This simple recipe makes a flavorful sauce that adds sing to simple corn chips, pop to tacos, and sizzle to your burritos.
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Salsa
6 pounds tomatoes skinned and cored
6 jalapeño peppers, I triple this
9 dried hotter peppers. You can use dried and adjusted to taste (opt.)
3 c diced onions
15 cloves garlic, minced -I stick blend so I don’t mince
1/2 c cilantro
1 T. Salt
3/4 c. Bottled lemon juice

Put all ingredients in a large pot and boil over medium heat. Reduce heat to a simmer for 10 min. For picante, stick blend to make it smooth.

Add 1 T lime to each pint (2T per quart), and spoon in hot salsa into prepared jars, leaving 1” headspace. Top with a lid and finger-tip tighten rings. Put in hot canner, making sure water covers jars 1”. Process pints 15 min at a full rolling boil. Turn off the heat and let the jars rest for 5 minutes before removing them from the canner.