Chile Salsa (Hot Tomato Pepper Sauce)

5lbs. tomatoes peeled, cored and chopped
2lbs chile peppers chopped
1lb onion, chopped
1C vinegar
3tsp salt
1/2 tsp pepper

Combine ingredients in a large saucepan. Heat to boil, and simmer 10
minutes. Fill jars, leaving 1/2 inch headspace. Adjust lids and
process in boiling water canner: 15 minutes at 0-1000 feet altitude, 20
minutes at 1001-6000 feet; 25 minutes above 6000 feet.

Yields 6-8 pints