We like it hot so I also added 7 or 8 chopped and seeded jalepenos.
Skin the tomatoes and chop them up. Add all other ingredients and cook for 30 minutes. Ladle into jars,
put on lids and rings and waterbath in boiling water for 15 minutes.
Makes about 8 pints.
Comment: If you like to can salsa, this is the recipe I make every year with all those tomatoes out of
my garden.
Note: I usually skin the tomatoes and core them and THEN if they are real juicy and sometimes they are,
I squeeze out some of that juice and seeds into my colander with a pan under of course. Then when it starts
to cook down, if it seems like it can use it I will put some of the juice back in. Otherwise it may be
too thin and too much juice.
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