Canned Salsa

This recipe came to me from our Idaho Farmer friends.  I tried it and it is REALLY good!  The hot yellow wax peppers can be found in the pickle section of most grocery stores ----in a jar.  She adds the juice from the jar as well.  Remember to wear gloves to handle the jalapenos! 

6# tomatoes (14 1/2 cups tomatoes) chopped and peeled.
5 - 6 jalapenos (Seeds will give you a hotter salsa)
2 onions chopped
1 1/2 bell peppers chopped
4 cloves garlic minced
2 T. salt
1 T. mexican oregano (dried)
1 bunch cilantro chopped
2/3 cup apple cider vinegar
1 6oz. can tomato paste
1 4oz. can diced green chilies
10 hot yellow wax peppers-chopped

Cook down for at least 1 hour
Process pints in boiling water bath canner for 20 minutes
Makes 6 - 8 pints