Making & Jaring Salsa

Ingredients: Makes 6 Jars * 20 Chopped, peeled tomatos * 2 Chopped Onions * 2 Cup Cider Vinegar * 22 Jalapeños * 70 Habaneros * 10 Super Chillis * 2 Green Peppers * 12 Cloves of Garlic * 4 Tablespoons Minced Cilantro * 4 Teaspoons Oregano * 3 Teaspoons Salt * 1 Teaspoon Cumin * Size of peppers may vary and will result in more/less salsa ** Depending on how hot you want the salsa remove the seeds and membrane of the peppers. *** This recipe will make very extremely hot salsa. Make at your own risk! Cut all peppers, onions, tomatoes, garlic cloves, etc and place into large sauce pan. Add dry ingredients and bring to boil. Reduce heat and let simmer for 10 minutes. Add salsa to jar and leave 1/4 inch of space. Wipe down mouth of jar to ensure proper seal. Screw on lid and place jar into pressure cooker. Process for 15 minutes. Remove jars and let cool until the lids pop. Salsa will last for 2 years unopened and 1 month after opening.