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Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Chop. Measure to make up quantity specified in ingredients. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add to same pot.
Add the lime juice.
Bring to a boil.
Add in the remaining ingredients.
Lower heat and simmer for 3 minutes.
Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 20 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.