Mexican Salsa

Directions

1. 1
   Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.
2. 2
   Dip in cold water and slip off skins.
3. 3
   Core and chop tomatoes.
4. 4
   In 6-quart saucepot, combine tomatoes, onions, chopped chilies, cilantro, vinegar, garlic and salt.
5. 5
   Bring to a boil, stirring occasionally.
6. 6
   Reduce heat and simmer about 30 minutes to desired thickness, stirring occasionally.
7. 7
   Immediately fix hot pint jars with mixture, leaving 1/2-inch headspace.