- 30 Medium Roma Tomatoes Skinned (easy trick is to cut them in halve lengthwise put them skin side up on a baking sheet and roast them for 5-10 minutes, the skins will pull off easily)
- 5 Small Onions finely chopped
- 15 Medium sized Jalapeños (This is for low to medium heat, add more if you want more heat)
- 1-1/4 cups cider vinegar
- 4 cloves garlic finely chopped
- Large fist full of Cilantro (Optional if you don’t like Cilantro)
- 1 Tbsp salt
- 8 – 500ml jars
Combine the tomatoes, onions, chili peppers, vinegar, garlic, cilantro, and salt in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. If you feel the need, we did, use an immersion blender to really get everything to a nice salsa consistency (this is not required, but we found the need)
Ladle the hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool.