Homemade Salsa

4 cups tomatoes (or canned tomaoes with juice may be used)
1 green pepper, chopped
1 large onion, diced
2 to 3 Tbsp. lime juice (to taste)
1/2 tsp. garlic powder
2 Tbsp. cilantro, chopped
1 small, fresh jalapeno pepper, minced
salt and pepper

Cook all the ingredients in a large saucepan on medium heat for 20 minutes. Pour into hot, sterile quart jars and seal. Process in a pressure canner for 25 minutes. If you don’t can it then store it in the refrigerator. Makes 3 pints.

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