Heirloom Tomato Salsa

10 cups chopped tomatoes (10 large or 20 medium tomatoes)

5 cups chopped seeded bell peppers

5 cups chopped onions

2-1/2 cups chopped seeded chili peppers

1-1/4 cups cider vinegar

6 cloves garlic, finely chopped

3 Tablespoons finely chopped cilantro

2 Tablespoons salt

1 Teaspoon pepper Hot Sauce 

 

** Makes 6 pint or 12 half pint jars

Combine all ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring constantly. After everything comes to a boil, reduce heat and simmer, stirring often, until the salsa thickens to a texture you could dip with a chip — usually 10 to 15 minutes depending on how wet your tomatoes are. Let cool and serve immediately or can for later use!

If canning, be sure to do it safely!  Check out basic canning instructions here.