6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when
Love this recipe was looking for a mild salsa that was close to pace picante, family can't stand much heat. So I cut the hot peppers in half also the oregano in half. Increased the cilantro and onions it was so close I couldn't believe it wasn't a copy cat recipe. We love it. Used 1 to 3 ration of sweet red pepper to green pepper for the 5 cup part. For the hot peppers I used 1/2 c jalapeño , and 1/2 cup hot peppers still not sure variety but really hot hot hot, very prolific but not sure the name of it also green ones and red ones.. .any questions feel free to contact me through site. Thank you whom ever made up this zesty recipe .