makes about 12 8-ounce jars or six pint jars

10 cups chopped cored peeled tomatoes
5 cups chopped seeded green bell peppers
5 cups chopped onions
2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeno
1 1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 TBS finely chopped cilantro
1 TBS salt
1 tsp hot pepper sauce (optional)

Prepare canner, jars and lids.

In a large stainless steel saucepan, combine all the ingredients.  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 prepared jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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