Canned Salsa - cooking recipe

Ingredients

4 c. tomatoes, peeled, cored and chopped
2 c. green peppers, seeded and chopped
1 c. hot peppers (chili, jalapeno), seeded and chopped
3/4 c. onion, chopped
1 1/2 tsp. salt
2 cloves garlic, minced
1 1/2 c. cider vinegar

Preparation

Combine tomatoes, peppers, onion, salt, garlic and vinegar in a large saucepan and bring to a boil.
Reduce heat and simmer about 20 minutes.
Pour into hot jars, leaving 1/4-inch headspace. Adjust caps and process in boiling water bath for 30 minutes. Makes about 6 half pints.