*  Exported from  MasterCook  *
 
                        Better Than “The Best” Salsa
 
 Recipe By     : J. Hassell [via Rec.Food.Preserving]
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning & Preserving             Family Fav
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   24      c             tomatoes -- peel, core, chop
    2      c             white vinegar -- 5%
    2      c             jalapeno chiles -- chop with seeds
    2      c             sweet peppers -- diced, *
    2      c             sweet onions -- diced, *
    2      small cans    tomato sauce
    3      cloves        garlic -- minced
    1      tbsp          pickling salt -- do not use table
           bunch         cilantro -- chopp
 
 Red peppers make a prettier sauce, but green is ok.  I like the flavor of
 the red ones.  Get sweet onions like Vidalia or Texas 1020 if you can.
 
 Cook tomatoes and vinegarfor an hour in a large[!] pot.  Add remaining
 ingredients except cilantro and cook another a to 2 hours 'til a consistency
 you like.  Add cilantro.  Put in hot pint jars and process in water bath 15
 minutes.
 
 Makes about 10 pints
 
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