This recipe comes from the Ball Blue Book of Canning.  I make this every year when our garden tomatoes and peppers are ripe and plentiful. 

Zesty Salsa

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 jars, leaving 1/4 -inch headspace.

Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 6 pints.

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NOTES : When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

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