Red Ribbon Salsa

From Melinda Hixson, Utah State Fair ribbon winner

Makes 3 pints. You can 4 times it to get 2 batches of pints or 1 batch of quarts.

4 cups tomatoes, peeled, diced and drained
1 green pepper, chopped
1 onion, chopped
1 jalapeno chili, seeded and chopped
1 anaheim chili, chopped
3 cloves garlic, chopped fine
3/4 cup red wine vinegar
1 8-oz can tomato sauce or 1 cup homemade
1 tablespoon salt (preferably canning salt)

Combine and simmer 1 hour. Fill jars, wipe rims, apply lids and rings and process in a boiling water canner for 45 minutes.

This is the salsa we made at the September R.S. canning class. If you use Roma or plum tomatoes, and set them in a strainer while you are prepping the ingredients, a majority of the water will drain out and your salsa will end up thicker. We also fire roasted the peppers on the grill and let them cool in a paper bag before peeling off the blackened skins.