Salsa (no canner needed)

A friend had a recipe for salsa that didn't contain cilantro. Since I really don't like cilantro, and tomatoes were also on sale, I was anxious to try it. Since it also involved a new method of canning and I like to learn new things I was extra interested. I ended up with 14 half pints from one batch. It looks so pretty with all of the multi-colored peppers, but I have heard that it is fine to do it with whatever is available or on sale. So without further ado, the recipe for the salsa:

Open Kettle Salsa

12 cups chopped roma tomatoes 1 anaheim pepper

3 cups chopped sweet onion 1 jalapeno pepper

3 green bell peppers 1/2 cup white vinegar

3 yellow bell peppers 1/4 cup sugar

3 red bell peppers 1/2 tsp garlic powder

1 Tbs plain salt (not iodized) 1/2 tsp black pepper

1/8 cup lime juice

5 cloves garlic

Slip the skins from the tomatoes (place in boiling water for a few minutes) After the skins are removed place tomatoes in a food blender and grind up, be sure to cut off the top of the tomato(core it) and throw away. Measure 12 cups and put in a large heavy 8 qt pan. Cut up the peppers, garlic and onion or use a food processor or blender to chop them, seed the jalapeno if you want it to be less spicy leave seeds in for more spice. Add the chopped peppers to the tomatoes as well as the rest of the ingredients and boil for about 2 hours. Stir occasionally to keep it from sticking to the bottom.

Place clean jars in the oven on a low temp. about 200 degrees, and let them heat up. Heat a small pan of water to boiling. Place the canning lids in it. Pour the salsa in the jars, coming to 1/2 inch from top. Wipe the top of the jar with a clean cloth and put the hot lid on and then the ring. Twist the ring tight. Set the jars aside to cool.