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1
Prepare tomatoes.
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2
Boil in hot water 1-2 minutes, then dump into a cold water bath.
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3
Peel skins and chop up all tomatoes into bite size pieces.
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4
The liquid will cook down and so will the size of the pieces.
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5
Start cooking tomatoes(not in stainless steel pot) let it come to a rolling boil, then reduce to a simmer.
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6
With a measuring cup, take out any excess liquid from the tomatoes.
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7
I usually take out the liquid 4-5 times before starting to add any vegetables.
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8
I let it simmer for over an hour, so I can let all the juices cook out.
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9
Once you have the consistency you want, add the vegetables.
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10
Start with diced garlic, cumin, salt, lime juice, oregano, and cayenne pepper.
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11
Let these seasonings cook in and try a few taste test to alter if needed.
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12
Next, add cilantro, jalapenos, and 3 onions.
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13
Let the mixture cook for as long as you'd like.
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14
I usually let it sit and simmer again for another hour to let the jalapenos cook inches.
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15
Prepare your water-bath.
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16
Let it come to a rolling boil.
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17
Wash out and rinse your jars.
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18
Then set them into the water-bath for 10 minutes, for sterilization!
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19
Once jars are sterile, fill them with salsa, leaving 1/2in head space.
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20
Wipe rims, add lids and rings.
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21
Place jars back into water bath and set timer for 15 minutes.
