My Crock Pot Salsa

7 cans petite diced tomatoes ( including juice)
2 med onions diced
4 large bell peppers diced
2 hot peppers ( your choice) minced ( i use jalapenos)
1/2 cup apple cider vinegar
1/2 cup cilantro chopped well
2 tablespoons Salt
2 tablespoons black pepper

blend all ingredients well in your crock pot …. cook on low for 3-4 hours .. then spoon into pint jars or can be frozen … keeps well in fridge for up to 2 months …. remember you can seal the jars and store in a cupboard for up to a year …