Mexican Salsa Sauce

This is my aunt Elaine's recipe:

24 medium tomatoes that have been washed, scalded, peel and quartered.

Cook tomatoes for about 1 hour. Don't over cook. While cooking, skim off 3 cups juice.

Add:

3 chopped large onions
1 sweet red bell pepper
3 large green bell peppers
2 anaheim peppers
2 small jalapeno peppers, (take seeds and veins out)
1 clove of fresh garlic, chopped.
1 yellow pepper, chopped

Cook everything for 1 hour. Cook down juice.

Then add:

3 tbsp sugar
5 tbsp brown sugar
1/4 cup cider vinegar
6 tsp salt

Cook another 1/2 hour. Put in sterile jars and seal. Be sure to boil lids ten minutes before putting on to seal.

Salsa

5 cans stewed tomatoes
1/2 red pepper
3 tbsp Cilantro
1/2 green pepper
1/2 jalapeno

Blend 1 can tomatoes, peppers, and cilantro into a bowl. Blend together 4 cans of tomatoes and mix together. Shake, do not stir.

Salsa

This is the recipe my Spanish professor gave me:

1 Bunch of Cilantro
2 Cloves of Garlic
1 Jalapeno Pepper
1 Serrano Pepper
5 +/- Green Onion
2 Cans of Tomatoes whole or 12 fresh tomatoes
Season to taste (Lawry's)

Blend or mix in food processor. Add Guacomole if desired.