Zesty Salsa

10 cups chopped cored peeled tomatoes (about 25 medium)

5 cups chopped seeded green bell peppers (about 4 large)

5 cups chopped onions (about 6 to 8 medium)

2 ½ cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño 

1 1/4 cups cider vinegar

3 cloves garlic, finely chopped

2 T. finely chopped cilantro

1 T. salt

1 t. hot pepper sauce, optional

6 (16 oz.) pint or 12 (8 oz.) half pint glass preserving jars with lids and band

Prepare boiling water canner.  Heat jars and lids in simmering water until ready for use.

Do not boil. Set bands aside. 

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large saucepan.  Bring to a boil over medium-high heat, stirring constantly.

Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 

Ladle hot salsa into hot jars leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Apply band until fit is fingertip tight.

Process both pint and half pint jars in a boiling water canner for 15 minutes.  Remove jars and cool.  Check lids for seal after 24 hours.  Lids should not flex up and down when center is pressed.

From Ball Preserving