16 lbs. tomatoes, peeled & cut into chunks (about 24 c.)
10 to 12 lg. onions, chopped (about 18 c.)
1 c. hot peppers, chopped
5 (or more to taste) cloves garlic, finely chopped
4 c. green bell peppers, chopped
2 tbsp. honey (or sugar)
2 c. cider vinegar

Combine the ingredients in a large kettle (16 to 24 quarts), bring to a boil, reduce the heat; cover and simmer for 30 minutes, stirring at least once.

Use a slotted spoon, scoop the salsa into sterilized pint or quart jars, pack down and run a rubber spatula around the inside edge to eliminate any air bubbles.

Seal and process in a hot water bath, 35 minutes for pints, 45 minutes for quarts.

Makes 10 quarts of salsa; 2 quarts of liquid for hot sauce.