Salsa Fiesta

Here's a great recipe to enjoy salsa through the winter...

8 cups coarsely chopped tomatoes
2 cups coarsely chopped onions (yellow, white, and/or purple)
1 cup coarsely chopped sweet peppers (any/all colors)
1cup finely chopped hot peppers (make it as hot as you'd like with jalepenos, cayennes, habeneros...)
1 cup corn kernels
6 large cloves garlic, finely chopped
1/4 cup red wine vinegar/lemon juice
1Tsp. salt
1tsp white pepper

Prepare the preserving jars (wash & sterilize in the dishwasher or hot water bath).
Combine all the ingredients in a large, heavy-bottomed pot and bring to a boil over medium heat. Reduce heat to medium and simmer about 20 minutes, stirring often.   (For a smoky favor, add a chipotle pepper to the simmering salsa, then remove before canning.)
remove from heat.  Ladle the salsa into hot jars, leaving 1/2 inch head space.  Wipe the rims clean.  Seal in a  water bath according to the directions.  Process jars in a boiling water bath for 20 minutes.