Tomato, Pineapple, Ghost Pepper Salsa

THIS RECIPE YIELDS 5 QUARTS OF PROCESSED SALSA.

• #10 Can Diced Tomato, drain the juice and add to a large pot
• 2 Green Bell Peppers, fine diced (1/4 inch)
• 2 Red Bell Peppers, fine diced (1/4 inch)
• 1 Red Onion, fine diced (1/4 inch)
• 6 Jalapenos, deseeded and diced
• Cilantro - as much as you want
• 2 15 ounce cans Diced Pineapple, juice drained.
• 3 dried Ghost Peppers, reconstituted in hot water and then processed in a processor
• 3 Japanese Japone Pepper reconstituted in hot water and processed

1. Add all ingredients to a large stock pot
2. Boil Mason Jars and Lids in a different pot.
3. Cook Salsa to it is boiling
4. Ladle salsa into jars, wipe lid and place a lid on bottle, screw lid on tight
5. Process in boiling water for at least 35 to 45 minutes

Salsa will be good for at least 1 year, but it won't last that long because you will eat it all by then!