Recipe: Zesty Salsa

Ingredients: Directions:

10 cups chopped cored peeled tomatoes Prepare canner, jars, and lids. In stainless steel
5 cups chopped seeded green bell peppers saucepan combine all ingredients; bring to a
5 cups chopped onions boil over medium-high heat, stirring constantly.
2 ½ cups jalapeno peppers Reduce heat to boil gently and stir until
1 ¼ cups cider vinegar thickened (about 10 minutes).
3 cloves garlic Ladle hot salsa into hot jars (leaving ¼ inch
2 tablespoons finely chopped cilantro headspace). Wipe rim, center lid on jar and
1 tablespoon salt screw bands down fingertip-tight.
1 teaspoon hot pepper sauce (optional) Place jars in water bath canner and process for
15 minutes.