Here is the recipe for salsa that I made last year, and I am going to make again this year.
Chili Salsa
Yield 7 - 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup lemon juice
6 cups seeded chopped chiles (use a variety of hot to mild peppers and some in between to desired heat level.)
3 tsp salt
1/2 tsp cayenne pepper (optional)
Combine ingredients in a large saucepan. Heat to boil and simmer 10 minutes. Ladle salsa into hot pint jars. Leave 1/4 to 1/2 inch head space. Wipe rims. Adjust lids and process in a boiling water canner. 15 minutes 0 - 1,000 feet altitude, 20 minutes 1000 - 6000 feet altitude, 25 minutes above 6000 feet.
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