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1
Wash all jars, lids etc in the dishwasher.
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2
Always wear gloves while preparing salsa!
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3
Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins.
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4
Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl.
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5
(I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
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6
Dice or cube all onions and peppers into the same bowl.
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7
Add chopped cilantro.
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8
(I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
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9
Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
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10
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.
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11
Keep in mind as it sits for a while it will get a little bit hotter.
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12
Fill jars leaving about 3/4 inch at the top.
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13
Wipe off tops of the jars before putting lids on.
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14
Screw lids tight then turn back about 1/4 turn.
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15
Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
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16
Cool jars.
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17
Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.
