Stem and seed peppers and jalapeños. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes.

Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process for 20 minutes in a waterbath canner.

This recipe yields 6 to 8 pints.

Comments: For a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used. I've made this with straight Jalapeño, (fairly hot) or with straight Anaheims (mild). We always drain the tomatoes some to get rid of some of the liquid. We use it instead of canned tomatoes in hotdishes, swiss steak, soups etc.

Source: "Canning Recipes at http://www.pepperfool.com/recipes/canned.htm#brandy"S(Formatted for MC5): "08-20-2000 by Joe Comiskey - jcomiskey@krypto.net"Yield: "6 to 8 pints"