Gardener'S Salsa

• 24 c. or approximately 12 lb. peeled, quartered ripe tomatoes
• 2 c. white vinegar
• 1 c. finely chopped hot chili pepper (adjust to your taste)
• 1 c. finely diced sweet green pepper
• 3 onions, finely chopped
• 1 Tbsp. salt or more to taste

1. In an enameled or stainless steel saucepan, combine tomatoes with vinegar.
2. Cover and cook until tomatoes are soft, about 45 minutes, stirring occasionally.
3. Puree briefly in batches in blender or food processor; tomatoes should be slightly chunky. Return tomatoes to saucepan and add all peppers and onions.
4. Simmer until salsa thickens, about one hour.
5. Add salt to taste.
6. Ladle hot salsa into clean hot pint jars, leaving 1/2-inch headspace. Adjust lids and process in water bath canner for 15 minutes.
7. Check seals after 12 hours.
8. Store in a cool, dry place.
9. Makes 8 pints.

tomatoes, white vinegar, hot chili pepper, sweet green pepper, onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507359 (may not work)