recipe adapted from Ball website

Yield: 12 Pints

10 cups chopped tomatoes (about 25-30 tomatoes)

5 cups chopped onion (about 6-8 medium onions)

2 cups chopped, seeded bell peppers (about 3 large peppers)

4 cups chopped, seeded hot chili peppers - jalepeño, Hungarian hot wax (7-9 jalepeños, 4-6 hot wax)

3-4 large cloves peeled, crushed garlic

1 large bundle of cilantro, chopped 

1 heaping tablespoon kosher salt

3/4 cup freshly squeezed lime juice

3/4 cup apple cider vinegar

Place all ingredients in a stainless steel or ceramic coated kettle and bring to a boil. Simmer for 30 minutes, stirring occasionally. 

Meanwhile, prepare jars and lids by running through the dishwasher. Have them good and hot when it's time to pour in the ingredients. 

Bring a large, deep covered kettle of water to a rolling boil on the stovetop. 

When salsa is done simmering, place a wide funnel over one of the jars and ladle salsa into hot jars, leaving 1/2" of headspace.  Repeat with remaining jars. IMPORTANT: Place cap on jar and slightly tighten lid - leave lids loose to relieve pressure in the jars or you're going to have a hot mess blow up in your water bath.  

Place a rack or towel in the bottom of your water bath. Using a jar-lifter lower jars into boiling water and boil for 30 minutes. Remove jars with your jar-lifter, place on a towel-lined countertop and allow to come to room temperature. 

You want to hear popping or sealing noises coming from the jars - this means you did good and the jars are sealing properly. If a jar doesn't seal properly you'll know because the top will depress and will not have a shelf life - you need to eat it now!

One year shelf life. 

Original Content of www.FoodieInMinnesota.com