Step 1

Prepare the water bath canner, jars, and lids and keep them warm. I run mine through a hot dishwasher rinse as I prepare the salsa. As this is a high-acid recipe that is processed in a water canner, the jars don't need to be completely sterilized as they would with a low acid recipe. The heat from the water canner will destroy any bacteria.

Step 2

Stir together the diced tomatoes, peppers, onions, jalapenos, garlic, cilantro, salt, and vinegar in a large stainless steel saucepan.

Step 3

Set over high heat and stir until the tomatoes begin to release some juices and the salsa comes to a boil. Reduce the heat and simmer until slightly thickened, about 10 minutes. Taste the salsa and add hot sauce if you'd like to add more heat.

Step 4

Remove from the heat or turn down to very low just to keep warm. Spoon the hot salsa into the hot jars, leaving ½ inch headspace. Wipe the rim clean.

Step 5

Place the lid on the jar and screw the band down until just tight.

Step 6

Place the jars into the canner, covering by at least one inch of water. Bring to a boil, covered with a lid, and process for 15 minutes.

Step 7

Remove the lid and let the jars rest in the hot water for 5 minutes to allow the pressure to stabilize. Carefully remove the jars and let rest, undisturbed, for 24 hours at room temperature.

Step 8

Ensure all jars have a vacuum seal by removing the rings and pressing down on the lids. They should be concave and not move at all. If the center of a lid bounces back there is not a vacuum seal and the jar of salsa will need to be refrigerated immediately.