Uncle Francis's Salsa

I make this recipe each year using tomatoes from the garden. As for the hot peppers. Each year it seems to turn out different. I try different types with different amounts of seeds. I try to get it kind of medium. We're not big on heat, while our kids like a little kick, so I try to get a medium. One year I grew my own hot peppers and it ended up that the peppers were ready long before the tomatoes. I've used dried peppers also with good results. This year I'm trying something new and growing an heirloom variety, a medium hot called "Beaver Dam" after a city in my home state of Wisconsin. We'll see how that works. Kind of a fun recipe to play with, but do watch out for the seeds. It can get hot really fast and it's easier to add more then try to get it less hot. One year it was so hot we had a hard time eating it. Also, it will turn out hotter than it tastes when cooking. Chili powder will also add to the heat so add that sparingly also and taste frequently.

16 cups tomatoes, chopped small

4 cups onion, chopped small

2 - 2 1/2 cups sugar

2 1/2 cup white vinegar

1 1/2 cups hot peppers, or less

6 large garlic cloves

1/3 cup pickling salt

1 1/2 tablespoons chili powder

2 teaspoons white pepper

2 teaspoons cumin

Put in large enamel or stainless steel pot and bring to boil.  Simmer and cook 1 1/2 hours, uncovered, or to desired consistency.  Stir often.  Put into sterile jars and seal. Makes 7 to 9 pints.

For mild, clean all pulp and seeds before chopping peppers.
For medium, add 1/4 cup peppers with seeds and pulp and 1 1/4 cup without seeds and pulp.
For hot, add 1/3-1/2 cup with pulp and seeds and 1 cup without seeds and pulp.
Use rubber gloves for chopping peppers.