Favorite Hot Salsa

By Tessie2


5 lbs tomatoes, blanched with skins removed, seeded and cored
2 lbs green chili peppers, seeded and chopped
1 lb white onions, chopped
1 cup white vinegar
3 teaspoons kosher salt
1/2 teaspoon black pepper
1/2-1 cup fresh cilantro, chopped (optional)


Combine the tomatoes, peppers and onions and boil for 10 minutes.
Remove from heat and add remaining ingredients, mixing well.
Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
Let cool and remove bands and store in a cool dry place for up to 1 year.