1 ½cupschopped onion(about 1 ½ medium sized onions)
¾cupchopped red or green peppers(about 1 medium sized pepper)
2jalapeños, finely chopped, membranes and seeds removed(leave in for extra spice)
3clovesgarlic, finely minced
1 ¼teaspoonsground cumin
1 ¼teaspoonscoarsely ground black pepper
1 ¼tablespoonscanning or pickling salt
3Tablespoonscup chopped fresh coriander
2Tablespoonssugar(optional, depending on sweetness of tomatoes)
½cup+ 2 Tablespoons apple cider vinegar
Prepare the water bath - add enough hot water to your canning pot to ensure that the jars will be covered by at least 1 inch of water and bring it to the boil (covered makes it quicker) This can take some time depending on the size of the pot you are using so allow at least 30 minutes for it to come to the boil. Place the rack or a clean tea towel in the bottom of the pot – this is to keep the jars from being in direct contact with the bottom of the pot.
Peel tomatoes using either the blanching method or grilling method (see post for details) Remove cores and place tomatoes in a colander over a bowl to drain for about 30 minutes. Measure out 5 cups of tomatoes and place in a large pot.
Add all other ingredients into the pot with the tomatoes and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often. Optional: use a stick mixer to blitz up the salsa for a smoother consistency - this is what I have done for the last couple of years and I love it!
Fill sterilized pint or half pint size canning jars leaving ½-inch at the top. Use a chopstick or spatula to remove air bubbles. Wipe the rim of the jar clean and seal with a lid and ring.
Process in a water bath canner for 15 minutes
Remove the jars carefully from the water bath and let cool to room temperature. Check to make sure the jars have sealed correctly (if any jars haven’t sealed correctly, they will need to be refrigerated or re-processed).