Best-ish Salsa

We have and excess of bell peppers and by excess I mean a good 40! I searched the web and found some recipes that feature the beautiful bell pepper. The first of these recipes is a cooked salsa. I adapted the recipe from here which claims to be the "best"but after processing this I decided I like raw salsa better. But, one has to cook it a little when canning.

Recipe:

6 large tomatoes
4 cups green bell peppers
3 jalapenos
1 large onion
2 cloves of garlic
salt & pepper
1 1/2 cups apple cider vinegar
handful cilantro

Directions:

I chopped all the tomatoes, green bell pepper, jalapenos, onions, and garlic in the food processor. The chopped pieces (you want the pieces to an appropriate size to fit on a chip) go in a pot with the apple cider vinegar, salt, and pepper. Let this all come to a boil then cook at a rolling boil for about 10 min. At minute 8 throw in the cilantro. I canned the salsa - so I immediately poured the salsa into sterile jars and processed for 20 min.

Alternatives:

- You can reduce the boiling time if you like more raw salsa
- While I canned the salsa I am sure freezing would work just as well.
- I put in a lot of bell peppers because I had a lot of them. You can use more or less of the main ingredients to fit your taste.

Uses:

This is really a simple one, there is the obvious chips and dip; This would taste great on eggs; and really any type of Mexican food; this would also be great as an addition to black bean (or any bean) soup.