Cilantro-Lime Salsa

This is a sweet salsa that has always received rave reviews. When chopping the vegetables, you can make them as big/small as you and your family prefer.

Yield: About 6 pints

8 c. diced tomatoes
1-2 c. jalapenos
2 c. onion
1Tbsp. minced garlic
1/2 c. cilantro
1 Tbsp. salt
1/2 c. cider vinegar
1/2 c. lime juice
1-2 c. green peppers

1. Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 15 minutes.

2. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps (lids should sit in simmering water for 10 minutes to loosen the sealing compound before using).

3. Process 20 minutes in a boiling-water canner. Make sure you always have 1-2 inches of water covering the tops of the lids. If you do not have a jar holder for canning, you can line the bottom of your pot with screw bands. As long as the jars don't touch the bottom of the pan, you will be fine.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.