Homemade Salsa

The garden is coming to a close, but I'm still producing a few tomatoes and peppers.  I decided to make a batch of salsa for the winter.  I have to say it was delicious. 
 

• 5  - 6 lbs. tomatoes skinned and chopped  (I used whatever variety I had that was ripe.  I suggest allowing them to drain in a colander after chopping to get rid of some of the water)
• 3 cups chopped onion (I used yellow, red and white)
• 1 1/4 cup chopped pepper (I like my salsa spicy so I used a combination of chili, jalapeno, and bell) 
• 1 cup chopped cilantro
• 2 tablespoons garlic
• 1 cup white vinegar 
• 1 tablespoon Kosher salt 

It is important to add the amount of ingredients listed if you plant to water batch your salsa.  Combine all ingredients in a large pot and bring to a boil.  Reduce the heat and simmer for about 10 minutes.  I like mine chunky, but if you like yours cooked down more, cook longer.  Water batch for 15 minutes.   Makes about 8 pints.  This salsa is delicious served fresh too.  I only managed 7 pints, I couldn't resist eating it while I was trying to get it into the jars.