Bottled Salsa

I use my food processor to chop all the ingredients.  I also drain off some of the water from the tomatoes because I don't like runny salsa.  Note to self:  wear gloves when handling jalapeno peppers.  They are no joke.  It seems like this recipe makes 5-6 large bottles.

48-58 tomatoes
4 medium onions
8 yellow peppers
4 green peppers
20 jalapeno peppers
1-1/4 c vinegar
2 t. sugar
4-1/2 t.  salt
1 t. crushed red pepper

Simmer over low heat, draining excess water until desired consistency is achieved.  Remove from heat, add 1 bunch fresh chopped cilantro and stir well.  Add salsa to bottles, leaving 1-2 inches at the top.  Seal with lids and place in water bath (bottles should be nearly covered with water).  Process for 15 min. or until lids are sealed.  Store for up to a year.