Yield: about 11 pints (plus a little to snack on)
1 HUGE can of crushed tomatoes from Costco (approx. 12 C tomatoes)
2 cans of diced tomatoes with jalapenos
4 C chopped, seeded, peeled cucumbers
2 C sliced green onions
2 C finely chopped hot yellow pepper
1 C finely chopped hot red pepper
1 small can chopped jalapeno peppers
1/2 C finely minced fresh cilantro
6 cloves garlic, minced
2 Tbsp minced fresh marjoram (I couldn't find this and left it out)
2 tsp salt
1 C cider vinegar
4 Tbsp lime juice
I've thought about adding jicama for some extra crunch, but haven't tried that yet. Sometimes I add some more garlic salt or Tony's Creole Seasoning or whatever else I feel like.
Combine all of the ingredients in a LARGE saucepot. Bring mixture to a boil, reduce heat, simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Boil lids. Adjust caps. Process 15 minutes in a boiling-water canner.