15 cups washed chopped tomatoes (I prefer roma’s for salsa.)
4 cups seeded chopped green bell peppers (can use a combination of peppers)
6 cups chopped Onions
2 1/2  cups of Apple Cider Vinegar
8 large cloves Garlic, minced
5 Tbsp. fresh finely chopped Cilantro
3 Tbsp. Sea Salt

Combine tomatoes, peppers, onions, vinegar, garlic, cilantro and salt in large stainless steal stock pot.  Bring to rolling boil over medium-high heat, stirring occasionally.
Reduce heat and boil gently, stirring frequently, until slightly thickened and veggies appear done, about 15 minutes.
Put salsa into hot sterilized jars and seal with hot lids and bands.

Yields 20 pints of salsa.


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