Ingredients:

  • 5 lbs Roma tomatoes, peeled, seeded, and diced
  • 1 cup onion, finely diced
  • 4 cloves garlic, minced
  • 2 medium jalapeño peppers, seeded and minced
  • 1 medium bell pepper, diced
  • 1 tbsp fresh cilantro, chopped
  • ½ cup apple cider vinegar
  • 2 tbsp sea salt
  • 1 tsp sugar
  • ½ tsp black pepper

Instructions:

  1. Score a small 'X' on the bottom of each tomato. Drop them into boiling water for 30 seconds, then immediately plunge into an ice bath. Slip the skins off with your fingers.
  2. Quarter the tomatoes and scoop out the watery seeds. Dice into ¼ inch cubes.
  3. Finely dice the onion and bell pepper, and mince the garlic and jalapeños.
  4. In a large pot, combine the diced tomatoes, onions, garlic, peppers, salt, sugar, and black pepper.
  5. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes.
  6. Stir in the apple cider vinegar and fresh cilantro during the last 2 minutes of simmering.
  7. Wash jars and lids in hot, soapy water. Keep jars warm in the canner.
  8. Ladle the hot salsa into warm jars, leaving exactly ½ inch of headspace.
  9. Wipe the rims clean, center the lids, and screw the bands until fingertip tight.
  10. Submerge jars in the water bath canner. Ensure water covers the lids by at least 1 inch. Boil for 15 minutes.
  11. Remove jars carefully and allow them to cool.