Ingredients
8 lb green tomatoes (approximately 16 cups chopped)
6 large onions
3 sweet red peppers
6 garlic cloves, minced
1 cup fresh cilantro, finely chopped
1/2 cup of salt
1/2 tablespoon black pepper
3 cups vinegar
1 cup lime juice
Method
Coarsely chopped tomatoes, onions and peppers.
Combine all ingredients in a large kettle and mix well.
Heat to Boiling, then simmer uncovered for 25 minutes, stirring frequently.
Ladle mixture into hot pint or quart jars, filling to within a quarter inch from top.
Wipe jar rims with damp cloth or sponge.
Adjust lids.
Process in hot water bath or steam canner: 15 minutes for quarts; 10 minutes for pints (start timer after jars have been placed in canner and water and canner has returned to boiling).
When processing is complete, remove jars from canner and allow them to reduce to room temperature. Check seals. Label sealed jars and store in pantry.
Makes about 3 quarts (6 pints)
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