Ingredients:

  • 2 lbs Roma tomatoes, peeled, seeded, and diced
  • 1 cup white onion, finely chopped
  • 2 medium jalapeño peppers, seeded and minced
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup apple cider vinegar (5% acidity)
  • 1 tbsp sea salt
  • 1 tsp granulated sugar
  • 1/2 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 them into ice water to slip the skins off.
  2. Seed the tomatoes and dice them into 6mm pieces. Let them sit in a colander for 10 minutes to drain excess liquid.
  3. Finely dice the white onion and jalapeños.
  4. In a large pot, combine the diced tomatoes, onions, jalapeños, garlic, vinegar, salt, sugar, and pepper.
  5. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes.
  6. Continue simmering until the liquid has reduced by about 25% and the Canned Salsa looks thick and glossy.
  7. Stir in the chopped cilantro during the last 2 minutes of simmering.
  8. Ladle the hot Canned Salsa into sterilized pint jars, leaving about 1cm of headspace.