Fresh Salsa Picante - cooking recipe

Ingredients

12 cups ripe tomatoes, peeled and diced
2 cups chopped green peppers
1/2 - 1 cup diced jalapeno (leave seeds in)
5 cloves minced garlic
4 medium white onions, chopped
1 1/8 tablespoons canning salt
1/4 cup sugar
1 cup cider vinegar
2 tablespoons minced cilantro

Preparation

Simmer all ingredients until thick.
Seal in hot, sterile jars and place in hot water bath for 15 minutes.
Makes 6 pints.
One cup jalapenos makes rather warm salsa, use 1/2 c.
if you prefer milder.