3 lbs. tomatoes, diced
3 poblano chiles, chopped
3 jalapeno chiles, chopped
1-1/2 cups onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 cup apple cider vinegar
2 tsp salt, or to taste
1 tsp oregano
1/2 tsp cumin
juice of one fresh lemon
approx 2 tbsp sugar, or more to taste
Put all ingredients in a large stainless steel pot. Stir and bring to boil, reduce heat and simmer about 10-20 minutes. If you want your sauce to be more smooth than chunky, use an immersion blender to pulse a few times till it's your desired consistency.
This makes enough salsa to put up 4-5 pint jars. Sterilize your jars and lids, fill to within 1/2" of the top of each jar, wipe the sides and rims clean, loosely place the lid and band on the jar. Place the jars on a rack in a canning pot, and cover with about 1" of water. Bring to a rolling boil for about 15 minutes. Turn off the heat, allow jars to sit for 5 minutes in the water, and then carefully lift jars out and place on a towel to cool on the counter. Lids will make a ping sound as the salsa cools and the jar seals. If a jar doesn't seal, store it in the fridge and use it within a few weeks. Sealed jars will keep on a pantry shelf up to a year.