Salsa

Directions

1. 1
   Skin tomatoes and chop; chop green peppers, onions and hot peppers.
2. 2
   (Use gloves when chopping hot peppers.)
3. 3
   Cook down (save most of juice to be used in soups, etc.); drain, reserving enough liquid to fill jar.
4. 4
   Put 1/2 teaspoon salt in each pint jar.
5. 5
   Place jars in pressure cooker and when it reaches 15 pounds pressure, turn off.
6. 6
   This may be made hotter or milder, as you desire.