Zesty Salsa
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INGREDIENTS 10 cups chopped, seeded, peeled, cored tomatoes, about 6 pounds 5 cups chopped and seeded long green peppers, about 2 pounds 5 cups chopped onions, about 1-1/2 pounds 2-1/2 cups chopped and seeded hot peppers, about 1 pound 1-1/4 cups cider vinegar 3 cloves garlic, minced 2 tablespoons cilantro, minced 3 teaspoons salt 1 teaspoon hot pepper sauce, optional Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims and adjust caps. Process 15 minutes in a boiling-water canner. Makes 6 pints NOTE - When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.