SALSA

36 tomatoes
6 green peppers
2 long green peppers (clean out middles)
2 T. garlic salt
6 onions
3 jalapenos (clean out middles)
2 T. vinegar (apple cider is best)

Cook until it thickens to your own likeness (3 ½ - 4 hrs.) stirring occasionally. Process in water bath canner 20 min.

*Don’t touch jalapeno or long green peppers in the middle—they will burn.