Sweet Pepper Salsa

Makes about 7 half-pints or 3 quarts. You can change the peppers to be a mixture of red and green, or all of one kind. But don't change the amount of tomatoes or vinegar.

Ingredients:

• 7 cups chopped, peeled and cored tomatoes (about 5 pounds)
• 1 cup green pepper, chopped
• 1 cup yellow pepper, chopped
• 1 cup red pepper, chopped
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• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. cilantro, minced
• 1 tsp. salt
• 1/2 cup distilled white vinegar
• 2 drops hot pepper sauce

Directions:

Prepare home canning jars and lids according to manufacturer's instructions. Combine all ingredients in a large sauce-pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4-inch head-space. Wipe rim and threads of jar with a clean, damp cloth or paper towel. Place lid on jar with sealing compound next to glass.

Screw band down evenly and firmly, fingertip tight; don't over-tighten. Process 15 minutes in a boiling-water canner.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Submitted By Sandra H. F. from AL

Source: Texas A&M Extension