Spicy Salsa (but not the dance)

We are getting buried alive with tomatoes and jalapenos, and what better way to use them up than to make a big batch of salsa. Remember to wear gloves and run your jalapenos under running water while you are removing the membrane and seeds. Even doing this I felt like I was being pepper sprayed.

Spicy Salsa

3 cups chopped jalapenos (seeds and membrane removed)

4 cups chopped bell pepper

5 cups chopped onion

10 cups chopped seeded and peeled tomatoes

1 1/4 cup cider vinegar

3 cloves of garlic, minced

2 tablespoons of minced cilantro

4 tsp of salt

Combine all ingredients in a large pot.

Bring to a boil and lower heat and simmer for 10 minutes.

Remove from heat and fill sterilized jars, leaving 1/2″ headspace. Wipe rim of jar and finger tighten lid and ring. Place filled jars into hot water canner that has been brought up to temperature and make sure that there is at least 1″ of water over the tops of the jars. Process pints for 15 minutes. Remove jars from canner and let stand over night. Remove rings for storage.