Salsa - cooking recipe

Ingredients

5 lb. tomatoes or 8 c.
2 c. chopped onion
1 1/2 c. chopped sweet peppers
4 jalapeno peppers, chopped
1 Tbsp. cilantro
2/3 c. bottled lemon juice
2 1/2 tsp. salt

Preparation

Peel, core and chop tomatoes.
In a 6 to 8 quart pan, combine ingredients and bring to a boil.
Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally.
Spoon into hot jars, leaving headspace at the top.
Wipe jar tops and threads clean.
Place hot lids on jars; screw bands on firmly.
Process in boiling water canner 15 minutes.
Makes 5 to 6 pint jars of salsa.