Ingredients
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
3/4 cup vinegar
2 tbs lime juice
6 cups seeded, chopped chiles*
3 tsp salt
2 tbs sugar
1/2 tsp pepper
Preparation
Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch head-space. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
