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Submitted by: Mary Murray from Mount Vernon, OH
Originally shared on the web 06/27/2012

5 lbs. tomatoes, cored, peeled and diced
6 green onions, sliced
2 jalapeño peppers, diced
4 cloves garlic, minced
2 T. fresh cilantro, minced
1/2 c. vinegar
2 T. lime juice
4 drops hot pepper sauce
2 t. salt
4-1-pint canning jars and lids, sterilized

Combine all ingredients in a large saucepot. Bring to a boil over medium heat; reduce heat and simmer for 15 minutes. Spoon salsa into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set on a towel to cool. Check for seals. Makes about 4 jars