my first), so I’ll definitely try it again.
20 tomatoes, peeled and chopped
3 onions, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 jalapeño peppers, minced
Juice from 6 limes
Salt and pepper to taste
3/4 to 1 cup chopped fresh cilantro
6 half-pint jars
6 rings and lids
1. Place jars in a large stock pot; add in water to cover, and bring to a boil. In another pan, place rings and lids in water to cover, and bring to a boil. Once the water for the jars boils, carefully, using a jar lifter or heavy-duty tongs, drain water from jars back into stock pot, and place jars on a towel-lined baking sheet. Once jars are removed, continue to maintain boil of water. Remove the rings and lids from the small pot, and drain on towel.
2. Combine first 6 ingredients in a large pot; season with salt and pepper. Stir in cilantro. Heat salsa over medium-low heat until thoroughly heated.
3. Use a wide-mouth funnel and a ladle to fill hot jars with hot salsa mixture. Fill just below the screw bands on each jar. Run a knife around inside of jar to remove any air bubbles. Place lids on top, and screw on bands.
4. Place jars in boiling water in stock pot. Make sure water covers the top of the jars by 1 inch. Boil 20 minutes. Turn off heat, and let stand in stock pot 5 minutes. Using jar lifter to carefully remove jars from stock pot onto a towel-lined baking sheet. As the jars sit, you will hear a popping noise as the seals set. Let jars stand for 24 hours on a towel without moving them. Tap the tops to make sure seals have set, and store in a cool, dry place for up to a year.