5 lbs. ripe tomatoes ( approximately 8 cups )
3 cups chopped onions
1 cup seeded and chopped chili peppers
1 cup cider vinegar ( labeled 5 % acidity )
3 1/2 tsp. salt
Dip tomatoes in boiling water for 30 to 60 seconds until skin loosens. Dip in cold water and slip off skins. Core and chop tomatoes. In large saucepan, combine all ingredients. Bring to a boil, stirring often. Reduce heat and simmer 30 minutes, or to desired thickness. Immediately fill hot pint jars with salsa, leaving 1/2 inch headspace. Carefully remove air bubbles. Wipe top of jars off and put on lid and rings. Process in boiling water bath for 15 minutes. Makes 6 pints
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