Step 1

Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor.

Step 2

Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally.

Step 3

While the salsa is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until boiling.

Step 4

Ladle hot relish into pint or half-pint jars, leaving 1/2" head space. A canning funnel makes this easy.

Step 5

Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.

Step 6

Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.

Step 7

Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.

Step 8

Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-6,000 feet altitude; 25 minutes, above 6,000 feet.

Step 9

Allow jars to cool overnight.

Step 10

Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.

Step 11

Wash jars, remove rings, and store in a cool, dry place for up to a year.