using gloves, and in a well ventilated area wash, remove seeds, and chop peppers. You can use a food processor or chop by hand (I chop by hand). (Cutting by hand will make salsa chunkier). Mix all ingredients in a large stock pot. Bring to a boil over high heat stirring often so vegetables do not stick. Reduce heat and simmer for (20 - 30) minutes, or until vegetables are cooked to your satisfaction. Ladle into very hot, sterilized jars leaving 1/4" head space, Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Shelf life is one year and, refrigerator life is six months.
+++ For no heat only use sweet peppers, like green or red bell peppers, or sweet banana peppers.+++
+++For mild salsa use 5 -6 jalapeno peppers, 20 sweet banana peppers, and 10 cayenne peppers.+++
+++For Hot salsa use 8 - 10 jalapeno peppers, 20 banana peppers, 10 cayenne peppers, and 2 habanero peppers.+++
+++For extra hot salsa use 20 jalapeno peppers, 20 hot banana peppers, 12 cayenne peppers, and 4 ancho peppers.+++
+++If you remove seeds from peppers the salsa will be milder. If you leave seeds in the salsa it will be hotter.+++