Homemade Salsa

16 pounds tomatoes, peeled and cut into chunks (about 24 cups)
10 to 12 large onions, chopped (about 18 cups)
1 cup hot peppers, chopped
5 (or more to taste) cloves garlic, finely chopped
4 cups green bell peppers, chopped
2 tablespoons honey or sugar
2 cups cider vinegar

Combine the ingredients in a large kettle (16 to 24 quarts)
Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring at least once
Using a slotted spoon, scoop the salsa into sterilized pint or quart jars
Pack down and run a rubber spatula (or chopstick) around the inside edge to eliminate any air bubbles.
Seal and process in a hot-water bath: 35 minutes for pints, 45 minutes for quarts

Yield: 10 quarts of salsa (2 quarts of liquid for hot sauce)