Salsa - cooking recipe

Ingredients

12 c. peeled and crushed tomatoes
1 1/2 c. green peppers, chopped
3/4 c. hot pepper, chopped
1 1/2 c. onion, chopped
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 c. vinegar

Preparation

Combine and bring to a boil; simmer until desired consistency (couple of hours).
Pour into hot jars leaving 1/4 inch head space; add 1 teaspoon lemon juice per pint to increase acidity. Process 30 minutes in hot water bath.
Makes about 6 pints.
If smoother consistency is desired, puree a small amount in food processor and mix in before canning.