5 lbs. tomatoes

3cups onion

1 cup green pepper

1/4 cup jalapeno pepper

3 tsp canning salt

1/4 cup apple cider vinegar

First remove the stems of the tomatoes and rinse any dirt off. Then place them in estremely hot water to loosen the peelings. This is known as blanching. It only takes about 3 minutes in the water and the peelings are loose enough to take off. Remove tomatoes and begin to peel them. Be careful: this is hot.

Dice onions, green peppers and jalapenos

Begin adding all diced ingredients with peeled tomatoes in a large pot

Squeeze all ingredients together (with hands if you dare)

Add vinegar then mix in salt.

When everything is thoroughly mixed place pot on burner

Bring salsa to a boil leave a a constant heat for 25 minutes.

Allow to cool

Ladle into freezer bags and freeze.