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Super Salsa

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SUPER SALSA
 Categories: Sauces, Mexican, Condiments
      Yield: 999 Servings
 
      2 lb Serrano Peppers
  3 1/2 lb Roma Tomatoes
      1 lb Spanish Onions
     24 oz Tomato Sauce
  2 1/2 c  Distilled Vinegar
    1/4 c  Salt
    1/4 c  Black Pepper
      1 lg Head Of Garlic
     20    1/2 Pint Canning Jars & Lids
 
  Clean and stem the peppers.  Clean and quarter the tomatoes and
  onions. Use a food processor to shred the tomatoes, peppers and
  onions. Use the largest shredding blade and don't worry about a few
  large pieces. Place in a large stock pot. Puree or press the garlic
  and add to the pot. Add remaining ingredients to the pot along with
  enough water to keep the mixture from burning when heated. Bring the
  mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa
  into the canning jars and process for 15 minutes at a rolling boil
  (open canning method). This salsa is tasty but quite hot. It needs
  about 3 years to mellow and mature. If you really like food that is
  hot it is edible immediately.
 
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