Adjust the heat level of this salsa by
adding more or less of the hot peppers
5 lbs. ripe tomatoes
2 C. chopped onions
1 C. chopped green pepper
1/4 C. chopped hot peppers
1 T. salt
1 clove garlic minced
1 C. vinegar
Peel, core and chop tomatoes. Put all ingredients in a large pot and bring to a
boil, stirring often. Reduce heat and simmer 10 minutes.
Ladle into hot, sterilized jars. Wipe rims and threads of jar with a clean, damp
cloth. Place lid on jars and place bands on jars.
Process in a boiling water bath for 15 minutes.
Yield: about 4 pints