Fresh Homemade Salsa for Canning

Ingredients

• 30-40 tomatoes
• 2 lbs onions (1/2 yellow, 1/2 red, I usually add 1-2 additional onions)
• 5 assorted red bell peppers, green bell peppers or yellow bell peppers
• 3-4 chili peppers
• 2-3 jalapeno peppers or other hot peppers like serrano peppers, habanera peppers etc
• 1 cup lemon juice
• 2 teaspoons garlic powder
• 3 tablespoons salt
• 4 teaspoons pepper
• 5 tablespoons chopped  cilantro, to taste

Directions

1. 1

   Wash all jars, lids etc in the dishwasher.

2. 2

   Always wear gloves while preparing salsa!

3. 3

   Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).

4. 4

   Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).

5. 5

   Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.

6. 6

   Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.

7. 7

   Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.

8. 8

   Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.

9. 9

   Cool jars.

10. 10

    Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.