We make this every year it is a lot of work but turns out great, you get Mexican restaurant quality salsa year round. This recipe makes between 18-20 pints depending on yield.
20 lbs Roma tomatoes
4 lbs Anaheim Chiles
12 Jalapeno peppers
6 cups chopped onion
2 cups fresh chopped Cilantro
12 cloves of garlic minced
2 cups apple cider vinegar
1 cup lime juice (fresh squeezed)
3 tbs dried Oregano
2 1/2 tsp ground cumin
8 tsp kosher salt
4-8 tsp sugar to taste
1 1/2 tsp black pepper
Chop onion, Cilantro, garlic (you can use a press), and Jalapeno peppers, heat in this recipe is adjusted by leaving the seeds in the peppers. (deseed for a mild salsa, and leave seeds in for hot salsa, adjust to your taste, I prefer about half the seeds in my wife likes about 1/6th of the seeds.) combine and set aside.
Juice the limes and combine with apple cider vinegar.
Start your grill on med-high heat and put the Anaheim Chiles, blacken on all sides and place in a paper grocery bag, set aside and allow to cool. (this will make it easy to peal the skins later) Once the chiles are cool peel the skin de-seed and chop.
Score and grill the tomatoes until the skins peels off easily, ( you can blanch them but grilling gives the salsa more flavor) Now peel and core the tomatoes. You will get a lot of juice during this process, keep the liquid that is dark red and discard any clear juices. Now chop the tomatoes.
Combine all ingredients into a large stock pot, DO NOT USE ALUMINUM use stainless or other non reactive pots use the reserved tomato juice to adjust the salsa to the desired consistency. You should have something like this...
Heat to a boil then reduce heat and allow to simmer for 10 minutes. After the simmer is complete remove from heat.
Now use an immersion blender to get the salsa to your desired consistency.
ladle the salsa into sterilized jars and process in a pressure canner for 10 minutes at 10 lbs (for 0-1000 feet)
If you don't have a pressure canner you can do a boil bath, but you will need to add 2 additional cups of cider vinegar and cut the lime juice in half. Process for 20 minutes at 0-1000 feet.
Scale the recipe as needed.