1 lb. onions
2 lbs. hot peppers
5 lbs. tomatoes
3 tsp. salt
1/2 tsp. pepper
3/4 to 1 c. vinegar

FOR PICANTE SAUCE:

Use peppers to taste 3-5 Jalapenos is enough
Garlic
Cilantro

1. Finely chop or coarsely grind onions and peppers.

2. Peel, if desired, and chop fresh tomatoes or canned, whole, peeled tomatoes into small pieces.

3. Add onions, peppers, and other ingredients to chopped tomatoes. Heat to simmering; simmer 10 minutes.

4. Pack into clean, hot pint or half-pint jars. Seal.

5. Follow processing directions; process 15 minutes in simmering hot water bath.

Fresh peppers are usually hotter than pickles, canned, or glass-packed peppers. Any one can be used, but fresh peppers give better flavor. The hotness of the salsa depends on the kind and amount of peppers used. For a very mild salsa, use fewer peppers.