Ingredients:

  • 10 lbs Roma tomatoes, peeled, seeded, and diced
  • 2 cups white onion, finely chopped
  • 1 cup green bell pepper, diced
  • 1/2 cup jalapeño peppers, seeded and minced
  • 4 cloves garlic, minced
  • 1 cup distilled white vinegar (5% acidity)
  • 2 tbsp pickling salt
  • 2 tbsp granulated sugar
  • 1 tsp black pepper, ground
  • 2 tbsp dried cilantro

Instructions:

  1. Score a small 'X' on the bottom of each Roma tomato, plunge them into boiling water for 30 seconds, then immediately into an ice bath. Peel, seed, and dice the tomatoes. Chop the onion, bell pepper, jalapeños, and garlic.
  2. Combine the diced tomatoes, onions, bell peppers, jalapeños, and garlic in a stainless steel stockpot. Stir in the vinegar, salt, sugar, and black pepper.
  3. Bring the mixture to a rolling boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes until thickened. Stir in the dried cilantro during the final 2 minutes of simmering.
  4. Sterilize 6 pint-sized canning jars in boiling water. Using a funnel, pour the hot salsa into the warm jars, leaving exactly 1/2 inch of headspace.
  5. Wipe the rims with a clean, damp cloth, center the lids, and screw the rings on until fingertip-tight.
  6. Process the jars in a boiling water bath for 15 minutes. Remove jars and let them sit undisturbed for 24 hours to seal.