Fiery Salsa

Susan Dillard's Note:

Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.

• Total Time: 3 hrs 5 mins
• Prep Time: 2 hrs 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 9 pints

• 10 lbs tomatoes , cored, seeded and chopped (homegrown are best)
• 2 ½ cups onions , diced
• 8 jalapenos , minced
• 2 bell peppers , diced
• 4 ounces cilantro , chopped
• 6 garlic cloves , minced
• 3 ½ cups white distilled vinegar
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 lime , zest and juice (can use 2 if you like lime)

Directions:

1. Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
2. Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.