Mexican Salsa(Mild) - cooking recipe

Ingredients

5 lb. ripe tomatoes
3 c. chopped onions
1 1/4 c. bell peppers, chopped and seeded
8 dashes Tabasco sauce
1 tsp. dried hot pepper flakes
1 c. snipped, fresh cilantro or parsley
1 c. cider vinegar
2 Tbsp. minced garlic (about 6 cloves)
1/4 c. sugar
1 Tbsp. salt

Preparation

Dip tomatoes in boiling water for 30 to 60 seconds; dip in cold water and slip off skins.
Core, squeeze out seed cavities and chop tomatoes.
In a 6-quart saucepot, combine tomatoes and remaining ingredients.
Bring to a boil.
Reduce heat and simmer 30 to 60 minutes or to desired thickness, stirring occasionally. (Can thicken with cornstarch and cold water, if desired.) Immediately fill hot pint jars with mixture, leaving 1/2 inch headspace.
Wipe jar tops and threads clean.
Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
Makes 5 pints.