Ingredients:

  • 7 lbs Roma tomatoes, finely diced
  • 2.5 cups green bell peppers, chopped
  • 4 medium jalapeños, seeded and minced
  • 1 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 0.5 cup apple cider vinegar
  • 2 tbsp sea salt
  • 1 tbsp granulated sugar
  • 1 tsp ground cumin
  • 0.5 tsp black pepper

Instructions:

  1. Wash and dice tomatoes into small pieces (approx. 1/4 inch) to ensure skins soften during simmering.
  2. Finely chop the onions, bell peppers, and jalapeños.
  3. Sterilize Ball jars by boiling them in water for 10 minutes or using a high-heat dishwasher cycle; keep them warm.
  4. Combine all produce, vinegar, salt, sugar, and spices in a large stainless steel stockpot.
  5. Bring the mixture to a boil over medium-high heat, then immediately reduce to a simmer.
  6. Cook uncovered for 30 to 45 minutes until the liquid has reduced by one-third and the consistency is thickened and jammy.
  7. Ladle the hot salsa into warm jars, leaving exactly 1/2 inch of headspace.
  8. Run a bubble remover tool around the inside of the jar to release trapped air.
  9. Wipe the rims with a damp cloth and apply lids and rings until finger-tip tight.
  10. Submerge jars in a water bath canner, ensuring water covers lids by 1 inch, and process for 15 minutes.
  11. Remove jars and let them sit undisturbed for 24 hours to ensure a proper vacuum seal.