Canned Salsa - cooking recipe

Ingredients

10 lb. tomatoes (before cored)
4 medium size green peppers
5 medium size onions
8 hot banana peppers
4 jalapeno peppers (good size)
3 nice garlic cloves
1/2 c. vinegar
1/4 tsp. coriander
1/2 tsp. cilantro
1/2 tsp. seasoned pepper

Preparation

Peel and chop tomatoes; bring to a simmer 10 minutes.
Add cut up vegetables, spices and vinegar.
Cook over low heat until desired thickness.
Put in sterile jars; place jars in hot bath and boil for 20 minutes.
Makes 7 to 8 pints.