Canned Salsa

5 pounds tomatoes
2 pounds hot chili peppers
1 pound onion, chopped
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper

Fill canner with hot tap water and preheat water and jars in canner; prepare lids. Puree tomatoes and strain. Chop chili peppers and onions finely. Put all ingredients in large saucepan. Bring to a boil and then simmer for 10 minutes. Ladle the hot sauce into hot jars. Leave 1/2" head space. Put filled jars in preheated canner. Process pints for 15 minutes once water has returned to a boil. Cool jars, check seals and label.