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Makes about 60 oz

1.5 quarts of a variety of hot peppers (red chile, jalapeno, super hot)
28 oz can of diced tomatoes
1/4 lb tomattilos
1/2 lb roma tomatoes
1/2 white onion
1/4 red onion
1 yellow pepper
2 green peppers
8 garlic cloves
splash of white vinegar
3 T lime juice
2 T olive oil
1 t salt

Preheat oven to broil.

Boil tomatillos for 5 minutes. Cool, quarter and place in blender. Chop white onion and 4 cloves garlic and add to blender. Blend until pureed. Remove and set aside.

Roast/broil large yellow and green peppers and roma tomatoes in a glass pan until skin is crispy. Allow to cool and remove skin. Add peppers, tomatoes, chopped red onion, remaining garlic, lime juice, and olive oil to food processor and run until chopped and smoothed, but not pureed.

Clean, derib, and deseed hot peppers while wearing gloves. Finely chop.

Add blender mix, food processor mix, and chopped hot peppers to large saucepan and bring to a simmer. Add can of diced tomotoes to pan with salt. Stew for about 2 hours or until reduced.

In the meantime, wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min. Bring a large pot of water to a boil; enough to cover highest jar by 1 inch.

Using tongs carefully remove each hot jar from the oven and fill with reduced salsa mixture. Using a funnel, fill to within 1/4 inch of the top. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 5-10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

 

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FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste

FOR THE GUACAMOLE:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste

PICO DE GALLO:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

GUACAMOLE:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.