Chile Salsa

• 10 cups peeled cored, chopped tomatoes
• 4 cups chopped onions
• 1 cup vinegar (5% acidity)
• 6 cups seeded chopped chilies (use a mixture of mild and hot)
• 3 teaspoons canning salt
• 12 teaspoon pepper

1. Combine ingredients in a large saucepan; heat to a boil and simmer 10 minutes.
2. Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
3. Adjust lids and processin a boiling water canner 15 minutes at 0 to 1,000 feet altitude, 20 minutes at 1,001 to 6,000 feet, 25 minutes above 6,000 feet.

peeled cored, onions, vinegar, chilies, canning salt, pepper

Taken from www.food.com/recipe/chile-salsa-386158 (may not work)