Green Tomato Salsa

Directions

1. 1
   Chop all tomatoes into small pieces, throw into a large stock pot.
2. 2
   I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
3. 3
   Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
4. 4
   Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
5. 5
   Prepare your jars for canning. Heat jars and lids.
6. 6
   Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
7. 7
   Process in a hot water bath for fifteen minutes.
8. 8
   Remove to the counter to cool.