By Kathy Torres
Makes about 7 to 8 pints of salsa.
10 cups tomatoes, (Romas work the best) seeded, cored, lightly squeezed and chopped.
5 cups seeded and chopped mixed variety of hot and mild peppers (leave some seeds if you want it hotter)
1 cup chopped onion
6 cloves garlic minced
1 cup real lemon juice
1 tablespoon salt
1/4 cup cilantro minced
Boil gently for 10 minutes. Fill jars, 1/2 inch headspace remove air bubbles, wipe rims
Process in Water Bath 20 minutes