This is the salsa we can every year. You could certainly make it and eat it fresh, though. One recipe would make a nice, big bowl for a party or cookout.
5 Lbs. (or 9Cups) Roma tomatoes, peeled and cubed
2 Cups Chopped Medium Hot Yellow Peppers
3 Cups Chopped Onion
3.5 tsp. Salt
1 Cup Apple Cider Vinegar
In large pot, combine all ingredients; mix well. Cook over medium heat for 30 minutes or until salsa is at desired thickness (you may add tomato paste if needed). Place jar lids in hot water, fill hot jars with salsa to within 1/2 inch of rim. Wipe rim of jar with damp cloth, place lid on top and screw on the metal band. Tighten fingertip tight and place filled, lidded jars in boiling water bath (make sure water covers top of jars). Process for 15 minutes; remove to counter top to cool making sure jars are touching each other. Lids will 'pop' when they are sealed. Store cooled jars of salsa in a cool, dark place. Refrigerate after opening.
~ If desired, you can thicken with a small amount of cornstarch dissolved in water.
~We added 1 minced cayenne pepper per recipe this year to give it a little more heat. YUMMY!