Servings: 4 pints

7C Cherry tomatoes (quartered) 7C Cherry tomatoes (quartered)
3½C Anaheim peppers (Chopped) 3½C Anaheim peppers (Chopped)
2 Med Jalapeno peppers 2 Med Jalapeno peppers
1⅓C Onion (chopped) 1⅓C Onion (chopped)
3 cloves garlic 3 cloves garlic
2 tsp pickling salt 2 tsp pickling salt
1C ACV 1C ACV
¼C Lime juice ¼C Lime juice

Wash tomatoes and peppers before chopping. Peel onion & garlic.
Chop cherry tomatoes, peppers, onions & garlic
Combine all the ingredients in a large saucepan or Dutch oven. Bring to a boil over Med-high heat
Reduce heat and simmer for 10 mins
Ladle hot salsa into pint jars, leaving ½" headspace. Wipe jar rims with damp paper towel
cover with 2pc lids and process in water bath canner for 15 mins.