Salsa - cooking recipe

Ingredients

5 lb. ripe tomatoes
1 c. seeded and chopped chili peppers or jalapenos
1 c. cider vinegar (5%)
1/2 tsp. garlic powder
3 c. chopped onions
3 1/2 tsp. salt
2 Tbsp. taco seasoning

Preparation

Dip tomatoes in boiling water 30 seconds.
Dip in cold water and slip off skins.
Core and chop tomatoes.
In 6-quart kettle combine all ingredients.
Bring to boil, stirring often.
Reduce heat and simmer for 30 minutes or to desired thickness.
Fill hot jars with salsa, leaving 1/2 inch headspace.
Run a spatula down to remove bubbles.
Process in boiling water bath 15 minutes.
Yield: 6 pints.