My friend Logan grew up on a cattle ranch in the heart of Texas, where people really know their salsa. This recipe comes from his family, and as his girlfriend puts it, "it's no New York City salsa!" Originally the recipe called for "Peguin" peppers, but I wasn't able to find them, so I used a combination of jalapenos and habaneros. If you have a sensitive stomach, I would suggest using just jalapenos, and make sure you leave out the seeds and the membrane they grow on inside the peppers- that's where the heat is. The recipe also made about 12 pints of salsa, so I have cut it down to make just four.
10 2/3 C (2 quarts + 2 2/3 C) diced fresh tomatoes (or canned, if necessary)
1 C onion, finely chopped
2/3 C white vinegar
1 tsp brown sugar
2 tsp black pepper
2 tsp salt
A little less than 1/8 C fresh hot chili peppers, chopped (about three habaneros)
2 cloves garlic, chopped fine
1 tsp cumin
Puree the peppers and two thirds of the tomatoes* in a food processor with the vinegar, garlic and onions. Place in a large pot, with the spices and sugar. Bring to a boil and then let simmer for about a half hour at medium heat. Add the remaining tomatoes, and let simmer for another 15 minutes. Use fresh, or proceed with canning.
*If you want a smoother salsa, puree all of them. I just like mine chunky!