Canned Salsa
5 pounds tomatoes
2 pounds hot chili peppers
1 pound onion, chopped
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Fill canner with hot tap water and preheat water and jars in canner; prepare lids. Puree tomatoes and strain. Chop chili peppers and onions finely. Put all ingredients in large saucepan. Bring to a boil and then simmer for 10 minutes. Ladle the hot sauce into hot jars. Leave 1/2″ head space. Put filled jars in preheated canner. Process pints for 15 minutes once water has returned to a boil. Cool jars, check seals and label.
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