- 8 pounds of ripe tomatoes or use 13 cups of chopped tomatoes
- 5 large size of jalapeno peppers, chopped with removed seeds (leave out the white membranes if you want the salsa to be spicy)
- 3 cups yellow onion chopped
- 1 cups of freshly chopped cilantro
- 4 large cloves of minced garlic
- ½ cup of white vinegar
- 2 teaspoons of salt
- 1 tablespoon of white sugar
- ½ of freshly ground black pepper
- Take a pot, pour water and put it on medium-high heat. Bring the pot of water to boil. Now, take the ripe tomatoes and put it in boiling water. Boil it for thirty seconds and remove it from the water. Peel it and squeeze it using your hand. Remove the seeds and along with the excess water. Put the tomatoes in a colander for draining. Chop up the tomatoes.
- Take the tomatoes and place it on the stock pot with vinegar. Add the rest of the ingredients. Stir it for combining. When it boils, reduce the heat to medium. Let it cook for 10 minutes. Make sure that it is uncovered.
- While the salsa simmers, use the standard canning process for sterilizing the lids and the jars. Take a ladle and fill up the jars with hot salsa. Make sure that you leave one-inch space in the jar. Now, close the lid and put the jars in warm water bath for around 15 minutes. The jars need to submerge in water. The water level should be several inches above the jar. Take out the jars from water and allow it rest for 24 hours without touching them.
- Store the jars in a cool and dry place. In order to the get the best flavor, make sure that you use it within six months. However, the salsa can be used up to a year.
- While cutting the hot peppers, you need to use disposable gloves.
- You can put the salsa in tacos or tortillas. You can have it with nachos too.