Ann Shields' Rainbow Salsa

    6-8 chopped purple tomatillos
    6-8 chopped red tomatoes
    3 green peppers
    3 red peppers
    3 orange peppers
    3 yellow peppers
    6 jalapeno peppers
    1/2 cup roasted chopped New Mexican green chiles
    6 medium white onions
    6 cloves garlic
    1 bunch cilantro, chopped
    1/2 cup lime juice
    1/4 cup cider vinegar
    1 T. curry powder
    3 T. carne adovada seasoning
    1 T sugar
    1 T. salt
    1 t. pepper

    Grind the peppers, onions and garlic through a coarse grinder (or chop by hand). Mix with tomatillos and tomatoes in a large pot and bring to a boil; simmer for 30 minutes. Drain excess liquid. Add cilantro, lime juice, vinegar, curry, sugar, salt and pepper. Pour into 1/2 pint jars. Can in hot water bath for at least 15 minutes.