Recipe Of The Week: Mild Salsa

Mild Salsa

8 cups  peeled, seeded, and chopped tomatoes (about 5 pounds)
2 cups of seeded and chopped green, red, or yellow bell peppers
1 cup of chopped onion
2 cloves of garlic, minces
2 Tablespoons of minced cilantro
1 teaspoon of salt
1/2 cup of vinegar
2 drops of hot pepper sauce

Combine all ingredients in a large kettle.  Bring the mixture to a boil: reduce heat and simmer for 10 minutes.  Carefully ladle the hot salsa into hot sterile jars, leaving 1/4 inch headroom.  Adjust lids.  Process in a boiling water canner for 15 minutes.  Makes about 7 half pints.