Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
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Chop all tomatoes into small pieces, throw into a large stock pot.
I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small. Not processed enough to puree though. Or you can chop with a knife.
Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper. I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot. It does get hotter the longer it sits in the cupboard.
Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil. Boil on low for one hour.
Prepare your jars for canning. Heat jars and lids.
Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.
Process in a hot water bath for fifteen minutes.
Remove to the counter to cool.