Ingredients:

  • 12 lbs Roma tomatoes, peeled, cored, and diced
  • 2 cups onion, finely chopped
  • 1 cup green bell pepper, diced
  • 1/2 cup jalapeño peppers, seeded and minced
  • 4 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup bottled lemon juice
  • 2 tbsp sea salt
  • 2 tbsp granulated sugar
  • 1 tsp black pepper
  • 1 tsp ground cumin

Instructions:

  1. Score a small 'X' on the bottom of each tomato. Drop them in boiling water for 30-60 seconds until the skins start to wrinkle, then plunge them into ice water and slip the skins off.
  2. Chop the tomatoes, onions, and green peppers into uniform pieces.
  3. Toss the diced vegetables and minced garlic into a large stainless steel pot.
  4. Stir in the apple cider vinegar, bottled lemon juice, sea salt, sugar, black pepper, and cumin.
  5. Bring the mixture to a boil over medium high heat.
  6. Immediately reduce the heat to a simmer. Cook for 30 minutes until the liquid reduces and the salsa looks thick.
  7. Ladle the hot salsa into sterilized jars, leaving about half an inch of headspace at the top.
  8. Wipe the rims with a clean, damp cloth to remove any drips.
  9. Place the lids on and screw the bands until they are finger tip tight.
  10. Process the jars in a boiling water bath.