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Spicy Tomato Salsa

Ingredients
  • 6 pounds tomatoes (about 12 large)
  • 9 dried hot chilies
  • 15 cloves garlic
  • 3 cups diced red onion
  • 6 jalapeno chilies, seeded and diced
  • 1 1/2 cups chopped cilantro, packed tightly
  • 1 Tbsp. salt
  • 3/4 teaspoon dried red chili flakes
  • 3/4 cup red wine vinegar
Instructions

Peel, seed and dice tomatoes into 1/4" size pieces. Remove seeds from dried chilies; place chilies in a small bowl. Wear rubber gloves to protect hands. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies. Puree chilies and remaining water in blender for 1 minute or until smooth. Peel and mince garlic. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Ladle hot salsa into hot jars, leaving 1/4" head space. Remove air bubbles with a wood spoon. Put on lids then tighten bands. Process 15 minutes in a Boiling-Water canner. Yield about 6 pints. Suggestion: Add 1 Tbsp olive oil to one pint of salsa before serving.

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