Sweet Pepper Salsa
7 c. chopped tomatoes (about 5 lbs)
3 c. chopped peppers (1 red, 1 yellow, 1 green)
1/2 c. chopped onion
2 cloves garlic
2 tbs. cilantro
1/2 c. vinegar (5% acidity)
2 drops hot pepper sauce
Combine all ingredients in a saucepot. Stir and bring to a boil; then reduce heat and simmer for 10 min. Prepare canning jars as usual. Then ladle salsa into hot jars. Process in a boiling water canner for 15 min. (covering the tops of jars with approximately 1" of water. Yields 3 pints. I double the recipe to can more at a time.
So far I have canned about 7 pints and 10 1/2 pints. It is not at all hot, so if you want hot you will need to add some sort of hot pepper either before or after the processing. Enjoy!