Recipe - Ball Blue Book Salsa

10 cup Tomatoes; peeled and chopped
5 cup Green peppers; chopped
5 cup Onion; chopped
2 One half cup Hot peppers; chopped
3 Cloves garlic; minced
2 tablespoon Cilantro; chopped
1 One fourth cup Cider vinegar
1 tablespoon Salt
1 teaspoon Hot pepper sauce; optional

Mix everything together in a large saucepan and bring to a boil. Reduce
heat and simmer for 10 minutes. Ladle into hot pint canning jars, put on
lids and rings and process in a boiling water bath for 15 minutes. Makes 6
pints.

NOTES : This uses about 6 pounds tomatoes, 2 pounds green pepper and 1 1/2
pounds onion. Depending on your tastes and how hot your peppers are, you
may want to use less hot pepper. Three fourths cup finely chopped jalapenos, with no
hot pepper sauce added, makes a mild to medium salsa. I try to use at least
half Roma tomatoes (or other paste tomatoes) to keep it from being too
runny. You could also drain off some of the tomato juices before mixing
everything together. The recipe says it makes 6 pints, but I've always
gotten 7 or 8 pints from one recipe.
Recipe by: Ball Blue Book Posted to Digest eatlf.v097.n215 by Jenny Herl
jlherl@uiuc.edu on Aug 26, 1997