Canned Salsa

6 qt. tomatoes-peeled and quartered
1/4 C. salt
1/2 C. sugar
3/4 C. white vinegar
6 Jalapeno peppers
6 chopped green bell peppers
3 chopped onions-baseball sized
2 T. minced garlic
2 T. Tabasco sauce
1 t. chili powder
1 t. crushed red pepper
Combine all in a large pot and bring to a boil, reduce heat and simmer for 10 min. Ladle into hot jars, leaving 1/2 inch head space. Adjust two piece lids process 15 minutes in water bath canner.
I use this recipe fresh as well as to freeze. It is just really good!

marry