Ingredients for 6 pints
10 cups tomatoes, seeded, peeled, cored, and chopped (about 6 lbs)
5 cups green bell peppers, seeded and chopped (about 2 lbs)
5 cups onions, chopped (about 1½ lbs)
2½ cups jalapeños, seeded and chopped (about 1 lb)
1¼ cups cider vinegar
3 cloves garlic, minced
2 Tbsp cilantro, minced
1 Tbsp salt
1 tsp hot pepper sauce (optional)
Directions
Combine all ingredients in a large sauce pot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle salsa into hot jars, leaving ¼-inch headspace. Place lid on jar and adjust band finger-tight. Process 15 minutes using boiling water canning method.