Crunchy Tomato And Chile Salsa - cooking recipe

Ingredients

5 lb. tomatoes (7 to 8 large)
2 lb. (2 large) onions
2 lb. seeded fresh chile peppers (any variety or combination; the hotter the pepper the hotter the salsa)
3 Tbsp. salt
1/2 tsp. pepper
1 c. vinegar

Preparation

Coarsely chop the tomatoes.
Let stand in colander while preparing the other vegetables.
Coarsely chop the onions and peppers.
Mix drained tomatoes, onions and chile peppers with the salt, pepper and vinegar.
Pack mixture in clean hot jars (pint) to within 1/2-inch of top.
Process 15 minutes.
Keeps fresh up to a month in the refrigerator.
You may omit the black pepper and add 1 bunch chopped cilantro.