Savory Southwest Salsa - cooking recipe

Ingredients

5 lb. ripe tomatoes
3 c. chopped onions
1 c. seeded and chopped chili peppers
1 c. cider vinegar (labeled 5% acidity)
3 1/2 tsp. salt

Preparation

Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.
Dip in cold water; slip off skins.
Core and chop tomatoes.
In a 6 to 8-quart saucepan, combine all ingredients. Bring to a boil, stirring often.
Reduce heat; simmer for 30 minutes or to desired thickness.
Immediately fill hot pint jars with salsa, leaving 1/2-inch headspace.
Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles.
Wip jar tops and threads clean.
Place hot lids on jars; screw bands on firmly.
Process in boiling water canner for 15 minutes.