Salsa

Salsa
1 gallon tomatoes (about 10 lbs) - Roma's work best
3 jalapeno peppers 7 peppers (we use red, yellow, and green)
3 cups chopped onion (white, red or yellow - take your pick)
3 TBSP salt
1 1/3 TBSP garlic salt
1 TBSP sugar
1 cup white vinegar

Boil tomatoes until skins crack. Put into a sink full of cold water. Peel skins off. Chop all ingredients (you can use a food processor to chop or do it by hand). Put in a big stock pot and bring to a boil. Turn down heat and simmer for 3-5 hours until salsa is at desired consistency (the more time it simmers, the more liquid-y it will be). That's all there is to it. Good stuff! This will make about 12 pint-size jars.

Bottling: During the last hour your salsa simmers, run your jars, lids and rings for lids through the dishwasher with the heat-dry cycle on. The cycle should end just as the salsa is ready to be bottled. Fill the bottles almost full (leave about 2 in. from top), then immediately put on the lid and ring. Screw the ring/cap as tight as possible. Let it sit for a few hours and it should seal.