5 lb. ripe tomatoes (about 15 med.)
3 c. chopped onions (about 6 med.)
1 c. chopped and seeded chili peppers
1 c. cider vinegar (labeled 5% acidity)
3 1/2 tsp. salt
2 lg. green peppers
1/2 clove garlic

Dip tomatoes in boiling water 30 to 60 seconds until skins loosen. dip in cold water and slip off skins. Core and chop tomatoes. In a 6 to 8-quart saucepan, combine tomatoes, onions, chili peppers, vinegar, salt, green peppers, and garlic. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes or to a desired thickness. Immediately fill 6 hot pint jars with salsa, leaving 1/2-inch head space. Carefully run a non-metallic utensil down inside of jars to remove air bubbles. Wipe jar tops and threads clean, adjust lids. Process in boiling water bath for 15 minutes. Very good with seasoned tortilla chips.