Hazy Waters Rainbow Salsa (Medium)

By HazyWaters

Ingredients

• 12 cups tomatoes, chopped (use various colors and types)
• 6 cups bell peppers, chopped (use various colors)
• 2 cups hot peppers, seeds removed (such as Jalapeno, Anaheim, Banana, Serrano)
• 3 cups sweet onions, chopped (Walla Wall, Vidalia, etc.)
• 16 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup lime juice
• 1 1/2 cup apple cider vinegar (Raw unfiltered preferred)
• 4 tsp. salt, non-iodized (Pink Himalayan preferred)
• 1 tablespoon cumin
• 2 tablespoon fresh oregano leaves
• 1/2 tsp. grains of paradise, coarse ground

Preparation

Step 1

1. Combine everything in a large bowl, mixing well.

2. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them in the boiling canning pot.

4, Process (boil) jars for 15 minutes.

5. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.