Hot Tomato Salsa - cooking recipe

Ingredients

6 c. peeled and chopped tomatoes (approximately 3 lb.)
1 c. chopped onion
10 chopped jalapeno peppers (about 1 c.)
1 c. apple cider vinegar
2 Tbsp. salt-free spicy herb and salt blend
1 tsp. salt

Preparation

Combine all ingredients in a Dutch oven; bring to a boil. Remove from heat and immediately pack hot tomato mixture into hot jars, filling to 1/2-inch from top.
Carefully run a nonmetallic spatula around inside of jars to remove air bubbles.
Wipe jar rims.
Cover at once with metal canning lids and screw on bands. Process in boiling water bath 15 minutes.
Yield:
4 pints.