From The Practical Produce Cookbook by Ray and Elsie Hoover
8 cups peeled, seeded and chopped tomatoes (about 5 lbs.)
2 cups seeded and chopped green, red or yellow bell peppers
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. minced cilantro
1 tsp. salt
1/2 cup vinegar
2 drops of hot pepper sauce
Combine all ingredients in a large kettle. Bring mixture to a boil; reduce heat and simmer 10 minutes. Carefully ladle hot salsa into hot jars, leaving 1/4 inch headspace. Adjust lids. Process in a boiling water canner for 15 minutes. Makes about 7 half pints.
How to make tomato sauce:
Quarter red ripe tomatoes and cook in a stainless steel kettle on medium heat for 2-3 hours. Strain through a sieve or strainer. One pound of tomatoes makes approximately 1 cup sauce. This can be used immediately, canned or frozen.