Mexican Salsa - cooking recipe

Ingredients

5 lb. ripe tomatoes
3 c. chopped onions
1 1/4 c. chopped, seeded chili peppers
1 c. apple cider vinegar
2 Tbsp. minced garlic
1 Tbsp. salt
1 c. snipped fresh cilantro

Preparation

Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.
Dip in cold water and slip off skins.
Core and chop tomatoes.
In 6-quart saucepot, combine tomatoes, onions, chopped chilies, cilantro, vinegar, garlic and salt.
Bring to a boil, stirring occasionally.
Reduce heat and simmer about 30 minutes to desired thickness, stirring occasionally.
Immediately fix hot pint jars with mixture, leaving 1/2-inch headspace.