10 cups chopped, seeded, peeled, cored tomatoes
5 cups chopped and seeded green and sweet red peppers
5 cups chopped onions
2 ½ cups chopped and seeded hot peppers
1 ¼ cups cider vinegar
3 cloves garlic, minced
2 Tbsp. cilantro, minced
3 tsp. salt
1 tsp. hot pepper sauce
Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process for 15 minutes in a boiling water canner. Makes about 6 pints.