Zesty Salsa

Simple snacks while camping is a must. What is simpler than tortilla chips and salsa? I've shared my love of canning and this is my favorite salsa recipe from The Ball Blue Book. You can make it as hot or mild as you'd like with hot sauce and the heat of the peppers you use.

What you need:

• 10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)
• 5 cups chopped and seeded long green peppers (about 2 lbs)
• 5 cups chopped onions (about 1.5 lbs)
• 2 1/2 cups chopped and seeded hot peppers (about 1 lbs)
• 3 cloves garlic, minced
• 2 Tablespoons cilantro, minced
• 3 teaspoons salt
• 1 1/2 cups cider vinegar

What to do:

Combine all ingredients in large sauce pot, adding hot pepper sauce if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into jars, leaving 1/2 inch head space. Adjust 2 piece caps. Process 20 minutes in boiling water container.