10 fresh Anaheim chilies or 3 (4 oz.) cans chopped green chilies
8 lbs. firm ripe tomatoes
3 c. chopped onions
1 c. chopped green bell pepper
1/4 c. lemon juice
6 tbsp. distilled white vinegar
2 tsp. dried leaf oregano
1 tbsp. salt
4 drops (hotter if you wish) Hot Pepper Sauce
1 cucumber
1 can tomato paste
Some of each of the following: cilantro, parsley, chives, basil

Wash 8 pint jars in hot soapy water; rinse. KEEP HOT UNTIL NEEDED. Prepare lids as manufacturer directs. Peel fresh chilies if using. Discard seeds; chop peppers. Set aside. Wash tomatoes. Immerse in boiling water, 30 seconds. Plunge into cold water. Slip off skins. Cut out cores; coarsely chop tomatoes.

In a 6 quart pot, combine chopped hot peppers, chopped tomatoes and remaining ingredients. Bring to a boil. Cover; simmer over low heat 5 minutes. Ladle hot salsa into 1 hot jar at a time, leaving 1/4 inch headspace. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boiling water bath, 45 minutes.