Salsa

Directions

1. 1
   Peel, core and chop tomatoes.
2. 2
   In a 6 to 8 quart pan, combine ingredients and bring to a boil.
3. 3
   Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally.
4. 4
   Spoon into hot jars, leaving headspace at the top.
5. 5
   Wipe jar tops and threads clean.
6. 6
   Place hot lids on jars; screw bands on firmly.
7. 7
   Process in boiling water canner 15 minutes.
8. 8
   Makes 5 to 6 pint jars of salsa.