2 lb. chili peppers, chopped (or other hot peppers)
1 lb. chopped onion
5 lb. chopped tomatoes
2 tsp. salt
1/2 tsp. pepper
1/3 c. lemon juice
green peppers, optional

Simmer ingredients until vegetables are well cooked. Then can as you would tomatoes. Note: When chopping the peppers wear gloves or chop in food processor, the juices can burn your fingers. Hot yellow banana peppers can also be used. Also, the salsa has no preservatives, so when you open a can, use it up in a few weeks. It is a good idea to can the salsa in small canning jars.