Fiery Salsa

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.

• Ready In: 3 hrs 5 mins
• Yields: 9 pints

Ingredients

• 10  lbs tomatoes, cored, seeded and chopped (homegrown are best)
• 2 1⁄2 cups onions, diced
• 8  jalapenos, minced
• 2  bell peppers, diced
• 4  ounces cilantro, chopped
• 6  garlic cloves, minced
• 3 1⁄2 cups white distilled vinegar
• 2  tablespoons salt
• 2  tablespoons sugar
• 1  lime, zest and juice (can use 2 if you like lime)

Directions

1. Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
2. Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.