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4 c. peeled, cored, chopped
tomatoes (about 6 large)
2 c. chopped, seeded long
green or yellow mild
1 c. chopped, seeded hot
peppers (chili or jalapeno)
1 c. chopped onion
2 tsp. salt
3 cloves garlic, minced
1 1/2 c. cider vinegar

Combine tomatoes, peppers, onions, salt, garlic and
vinegar in a large saucepan. Bring mixture to a boil; reduce
heat and simmer about 20 minutes. Prepare home canning jars
and lids according to manufacturer's instructions. Carefully
pour hot salsa into hot jars, leaving 1/4 inch headspace.
Seal. Process 30 minutes in a hot water bath canner. Makes
about 6 (8 ounce) jars.

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