7 c. tomatoes, seeded, peeled, cored, about 15 medium tomatoes
6 onions, green, sliced
2 jalapeno peppers, diced
4 garlic cloves, minced
1/2 c. vinegar
2 T. lime juice
4 drops hot pepper sauce
2 T. cilantro, minced
2 t. salt
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Don not boil. Set bands aside. Combine all ingredients in a large saucepan. Heat to a boil. Reduce heat and simmer 15 minutes. Ladle hot salsa into hot jars leaving 1/2 inch space at the top. Remove air bubbles, wipe rim, center hot lid on jar and apply band adjusting until tight. Process filled jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hrs.
Makes 4 pints.
Makes 8-1/4 c. servings per pint.
Nutrition Information: 15 calories; 0 g fat; o mg cholesterol; 160 mg sodium; 3 g carbohydrates; 1 g fiber; 1 g protein.