Green Tomato & Jalapeno Salsa

Leaving the seeds in the jalapenos makes it hotter.

8 cups chopped jalapenos

11 cups chopped green tomatoes

6 cloves garlic

8 tsp canning salt

½ cup vinegar

Put veggies in a food processor and pulse until well blended but still slightly chunky. Put in a pan with vinegar and salt and simmer for 15 minutes.

Use within one week if stored in the fridge. Leftover salsa can be frozen or canned. If canning, process for 15 minutes (adjust according to your altitude).

Makes 6 pints