Recipe of the Week - Homemade Salsa

 Salsa 8 cups tomatoes, chopped finely 1½ cups onions, coarsely chopped ½ cup green pepper, coarsely chopped ½ cup red pepper, coarsely chopped 6 -7 cloves garlic, finely chopped ¼ cup coriander, finely chopped 2/3 cup red wine vinegar 1 tablespoon salt 1 teaspoon white (or black) pepper

Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil.

Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while.

If you do not process the salsa in the boiling water bath it must be eaten within a few days.

This tomato salsa recipe makes 6 - 2 cup jars.