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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.
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
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