10 cups chopped, seeded, peeled, cored tomatoes
5 cups chopped, seeded long green peppers
5 cups chopped onions
2 1/2 cups chopped, seeded hot peppers
3 cloves garlic, minced
2 Tbsp. cilantro, minced
3 tsp. salt
1 tsp. hot pepper sauce (opt)
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 jars, leaving 1/4” headspace. Wipe rims, place flat lids and bands on jars. Process 15-20 minutes in a hot water bath canner. Yields about 6 pints.
Note: when cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.