green tomato salsa

By Erinswan

Ingredients

• 5 lbsgreen tomatoes, chopped small (as you prefer for salsa)
• 6 yellow onions, chopped (4 cups)
• 3 jalapenos, chopped with seeds (1/2 cup)
• 4 largered bell peppers, chopped (2 cups)
• 6 garlic cloves, minced
• 1 cupfresh cilantro, chopped
• 1 cuplime juice
• 1/2 cupvinegar
• 1 tablespoonsalt
• 1/2 tablespooncumin
• 1 tablespoondried oregano leaves
• 2 teaspoonspepper
• 1/4 teaspooncayenne (optional, to taste)
• 1 -2 teaspoonsugar

Preparation

Step 1

Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch head space. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.