Wicked Hot Salsa

• 24 cups quartered, peeled, ripe tomatoes
• 2 cups white or cider vinegar
• 8 garlic cloves, minced
• 1 1/2 cups of finely minced hot peppers (I mix up habeneros and jalepenos)

1. Use a large, nonaluminum saucepan. Combine the tomatoes and vinegar. Bring to a boil. Lower the heat and simmer until the tomatoes are very soft.
2. Add the minced garlic and peppers. Simmer until the salsa has reduced to a nice thick sauce. This could take a few hours.
3. Ladle the hot salsa into clean, hot half-pint or pint jars, leaving 1/4 inche head space. Seal. Process in a boiling water batch for 15 minutes..
4. Adjust seals if necessary. Let cool undisturbed for 12 hourse. Store in a cool, dry place.
5. Do not open the jars for 6 weeks. This will allow the flavors to develop.