Grandma Adams' Apple Salsa

Grandma Adams’ Salsa

1 batch makes about 8 pints

Mild Version
35-40 Roma Tomatoes, blanched to remove skin
8 Medium Granny Smith Apples, peeled and cored
4 Green Bell Peppers, de-seeded, roasted, skin removed
2 Red Bell Peppers, de-seeded, roasted, skin removed
5-7 green chili peppers, de-seeded, roasted, skin removed
3 medium jalapenos, de-seeded, roasted, skin removed
6 cloves Garlic, crushed
4 Medium yellow onions, chopped in blender or food processor
¼ C Dark Brown Sugar
¼ C Un-iodized Salt
1 C white vinegar
2 Tbls. Chili Powder
1 Tbls. groung Cumin
1 Tbls. leaf oregano

Cut an x in tomatoes and blanch in boiling water until they float to the top of the water. Quickly transfer to ice water and when cool remove the skin and cut out core.

De-seed all peppers and roast on a cookie sheet at 450 for 20 minute, or until skin is buddly and black. Note: the smaller peppers are usually ready to be removed from oven before the bell peppers are ready. Run under cold water and remove the skin.

Coarse grain all vegetables and apples in a food processor or blender. Try not to puree, but get chunks as small as you like them in your salsa.

Pour into a large stock pot and add all other ingredients. Mix everything together and boil for 2 hours.

For short-term: Let cool and pour into containers. Will keep in refridegerator for 2 weeks.
For long-term: Pour into pint jars and process in boiling water for 20 minutes. Remove and let cool and seal. Will keep for 1 year +.

Spicier Version
All ingredients the same except for the chilis.
-Replace 5-7 green chilis with 5-7 yellow hot peppers
-Use 3-5 medium jalapenos and do not remove seeds before roasting