Hot Salsa - cooking recipe

Ingredients

8 lb. fresh tomatoes, peeled and diced
2 medium onions, finely chopped
2 large bell peppers, finely chopped
6 jalapeno or other hot peppers, seeded and chopped (use more or less peppers to taste)
1 tsp. salt
1/4 c. white vinegar

Preparation

Combine all ingredients, but vinegar, into a large pot. Bring to boil and simmer 1 hour or until desired consistency.
All vegetables may be run through a food processor for a smoother salsa or leave chunky.
Add vinegar; ladle into jars and process in boiling water bath 20 minutes.
Makes about 6 pints.