Zesty Salsa
~from the Presto Pressure Canner instruction booklet~
10 cups, chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 1/2 pounds)
2 1/2 cups chopped and seeded hot peppers (about 1 pound)
1 1/4 cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot, sterilized jars, leaving 1/4 inch headspace. Adjust two piece caps. Process 15 minutes using the boiling water canning method.
Yield: 6 pints
