5 lbs. tomatoes, peeled and chopped
2 lbs. fresh jalapeņos, seeded and finely chopped
1 lb. onions, chopped
6 cloves garlic, minced
3/4 cup white vinegar
2 tsp. pickling/canning salt
Place tomatoes, jalapeņos, onion, garlic, vinegar and salt in a large pot.
Heat to simmering and simmer 10 minutes.

Pack into sterilized pint or half-pint canning jars.
Wipe jar rims clean with a damp cloth.
Adjust lids and rings; seal.
Process for 15 minutes in a boiling-water canner.
Makes 6 to 8 pints

Note: This salsa compares closely with Pace Picante Salsa.