Here's the coveted recipe, verbatim:
5 tomatoes
4 mild chilies
6 hot chilies
1 Spanish onion
1 green pepper
1 red pepper
2 carrots
2 celery stalks
3 cloves of garlic
1 can tomato paste
3/4 cup apple cider vinegar
2 T sugar
1 T salt
2 t paprika
2 t cumin
3 T cilantro (fresh)
-chop everything and put into a large pot -blanch tomatoes, chop -chop chilies (use gloves), peppers, onion, garlic, carrots, celery -add paste, vinegar, sugar, salt, paprika,cumin -mix well -bring to boil over med. heat, simmer uncovered for 1 hour, stir occasionally -add cilantro or parsley, simmer for another half an hour -spoon into hot sterilized jars -process 20 minutes for pints, 25 minutes for quarts
And now for the details....
My fresh ingredients {75% of which were grown in our backyard}
Throwing my tomatoes into a quick boiling bath {aka blanching}.
What both of my hands and right foot looked like after attempting to blanch tomatoes last year {ah, yeah, that hurt!} So use extreme caution or you too may bump the pot full of boiling tomatoe water off of the counter!
Pulling the tomatoes out of their bath.
I use my Pampered Chef chopper ~ HUGE time saver!! 
The rest of my ingredients ~ yes that's Cilantro {I had no idea what it was supposed to look like either}
Throwing everything into the pot {I doubled the recipe}.
After simmering for 1 1/2 hours.
Pouring my salsa into Mason jars. I "borrowed" my moms canning supplies ~ I think that she's forgotten I have them! That funnel thingy is a must have!
Processing ~ doubling the recipe yielded 5 jars of salsa.
Another must have canning tool!
My finished product...
and the pay off!Linking to these fab parties!
ENJOY!
