Step 1

Wash, core, peel and deseed tomatoes. Cut the tomatoes in 4-6 sections, depending on the size of your tomato. Add the prepared tomatoes to a large stockpot.

Step 2

Wash and remove the stem and seeds of the chili peppers and jalapeno (if using). Finely chop the peppers and add them to the tomatoes.

Step 3

Add salt, pepper, oregano, and coriander to the stockpot and bring to a boil. Reduce heat and let simmer for 10 minutes, stirring occasionally.

Step 4

To hot sterilized pint canning jars, add 1 Tablespoon of lemon juice.

Step 5

Pour the hot mixture into each jar, leaving ½” headspace. Run a plastic knife down the sides of each jar to remove any air bubbles. Wipe the rim, apply a heated lid and ring.

Step 6

Add jars to a water bath canner and process for 40 minutes for pints. Be sure that the water is 2 inches above the tops of the jars and the processing time begins when the jars are at a soft and continuous boil.

Step 7

Remove jars from canner using a jar lifter and place on a thick towel. Let cool for at least 12 hours. Check to make sure each jar is sealed and label the jar. Place in a cool, dark area for storage.