Lorene Orgill
10 cups tomatoes peeled and chopped
4 cups onions chopped
3 cups bell peppers chopped
1 cup vinegar
3 1/2 to 4 teaspoons salt
1/4 cup sugar
3 cloves garlic chopped (I use 5 or 6 )
dash of cheyenne or more (I use 1/4 to 1/2 teaspoon)
Combine all ingredients and simmer for 1 hr or longer depending on how thick you like your salsa. Put into 1 pint canning jars and hot pack for 15 minutes.
Makes 6 to 8 pints
