1 lug tomatoes, peeled
8 red peppers
8 green peppers
18 hot peppers (red or green)
3 carrots, shredded
3 onions, chopped
1 c. vinegar
1/4 salt
1/4 sugar
2 tsp. celery seed

Chop all of the above; simmer for 1 hour or longer to thicken on medium-high heat. Pour into jars; seal and cold pack 10 minutes.

Hot pepper seeds is what makes salsa hot. So if you like mild salsa, maybe use seeds from 1 pepper. If you like hot, adjust accordingly. Use gloves when handling hot peppers, and do not touch face or skin while handling peppers. Juice from the seeds burns.