5 lb. ripe tomatoes
3 c. chopped onions
1 c. seeded & chopped chili peppers
1 c. cider vinegar (5% acidity)
3 1/2 tsp. salt

Dip tomatoes in boiling water 30-60 seconds or until skin loosens. Dip in cold water and slip skin off. Core and chop tomatoes in 6-8 quart saucepan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes or until desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2 inch headspace. Process in boiling water canner 15 minutes.