Mexican Salsa - cooking recipe

Ingredients

3 (15 to 16 oz.) cans peeled whole tomatoes, chopped
3/4 c. chopped onion
1/2 c. vinegar
3 cloves minced garlic
1/2 tsp. salt
4 jalapeno peppers, chopped, or 7 to 8 medium-hot peppers, chopped, or 1 green and 1 banana pepper, chopped

Preparation

In medium-large saucepan, combine all ingredients and bring to a boil.
Simmer 5 minutes.
Ladle into hot canning jars, securing lids with jar rings.
Process in boiling water bath for 20 minutes or store in covered container in refrigerator.
Makes 2 pints.