Homemade Salsa

Steps

1. 1Remove the skins from the tomatoes. You can do this two ways - the first option is to slice the tomatoes in half and place them cut side down on a baking sheet. Broil on low with the rack in the middle of the oven for 12-15 minutes, or until the skins start to crack and blister.
2. 2Let the tomatoes cool until you can handle them, then remove the skins, squeeze out some of the liquid, then chop the tomato flesh and place it in a large colander to drain.
3. 3The other method is to cut the stem end of the tomato out, slice a shallow “X” in the other end, and drop the tomato into a large pot of boiling water for about a minute. When the skin has cracks in it, remove it with a slotted spoon and immediately place it in an ice water bath.
4. 4Once it has cooled, the skin should slide right off. Squeeze some of the liquid out of the tomato, then chop the tomato flesh and place it in a large colander to drain.
5. 5Give the chopped tomatoes a stir every now and then to help them drain.
6. 6Once the tomatoes have drained, measure out the 8 cups needed for the recipe, and add them to a large pot.
7. 7Add the onion, peppers, garlic, cumin, pepper, salt, cilantro, sugar, vinegar, tomato sauce and tomato paste. Stir everything to combine.
8. 8Bring the mixture to a boil over medium high heat and boil for 10 minutes, stirring often.
9. 9Fill hot, sterilized pint-size (500mL) jars to within a half inch of the top.
10. 10Wipe the top of the jar with a clean cloth and add a hot lid (keep the lids in a pot of simmering water until you’re ready to put them on the jars) and a ring.
11. 11Only twist the ring onto the jar until it is fingertip tight, don’t over tighten it.
12. 12Process the jars in a water bath canner for 15 minutes (add 5 minutes if you live at 1,001-3,000 feet; add 10 minutes for 3,001-6,000 feet; add 15 minutes for 6,00-8,000 feet; add 20 minutes for 8,001-10,000 feet).
13. 13Remove the jars carefully from the water bath canner, without tilting them, and let them cool, undisturbed, for 24 hours.
14. 14Check the jar seals - if the lid has sealed correctly it will curve downward, and will not move when it is pressed.
15. 15Any jars that haven’t sealed will need to be refrigerated and used within 2-3 weeks, or you can freeze them for future use.
16. 16If you aren’t processing the jars, let them cool to room temperature, and then refrigerate the jars if you’re using the salsa in the next 2-3 weeks, or freeze it for up to 6 months.