Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking."
12 ripe tomatoes, peeled and cored
6 large onions, chopped
6 green peppers, chopped
6 red peppers, chopped
3 banana peppers, chopped
2 c. sugar
3 c. vinegar (apple cider)
Stir all ingredients together and bring to a boil in a large cooker. Simmer for 45 minutes. Pour into clean dry jars, and cap with boiled lids. Seal.
**Served with tortilla chips, soup beans, and over orange roughy fish. To serve over orange roughy fish; pour salsa over fish and bake at 350 degrees for 30 minutes.