Salsa

50 tomatoes, peeled, seeded, chopped
3-4 green peppers, seeded - finely chop 2 and chop the other 1 or 2 in a processor
4 oz. + 7 oz. cans diced mild green chilies
1 1/2 medium yellow onions, chopped fine in a processor
1 1/2 large sweet white onions, finely chopped
1/2 c. bottled jalapeno rings, chopped fine in a processor
4-5 Tbsp. salt (add a Tbsp. at a time to taste)
3 Tbsp. cider vinegar
1 Tbsp. crushed garlic
1 Tbsp. ground coriander seed
1 1/2 tsp. ground black pepper

Combine all ingredients in a large stock pot. Bring to a boil and simmer for 35-45 minutes. Place in hot pint jars. Seal and process in a hot water bath for 20 minutes.
Makes 12-15 pints.
This is really good fresh salsa. Save some in the fridge before cooking to eat right away.