Instructions
1. Wash the tomatoes and cut off the stems. Leave the peel on the tomatoes.
2. Cut the tomato open and quickly run your finger through the seed pockets to remove most of the seeds. You don't have to get every last one out. Set the tomatoes in a strainer.
3. Chop the tomatoes with a knife or food processor. Place the tomatoes in a large stock pot.
4. Chop the onion and 1/2 head of garlic into fine pieces. Add them to the stock pot.
5. Chop enough jalapeno peppers to make 1/4 cup. If you want mild salsa, remove the seeds. For hot salsa, leave the seeds in the jalapenos. Add the jalapenos to the stock pot.
6. Chop 2 large green peppers and add them to the stock pot.
7. Add 1 tbsp. cumin powder and salt to taste. Bring the salsa to a boil.
8. Squeeze 3 tbsp. of lime juice into each sterilized pint jar. The lime juice is very important as it helps preserve the salsa.
9. Using a jar funnel and a slotted spoon put salsa into pint size jars. The slotted spoon allows you to drain excess liquid from the salsa.
10. Leave about 1/2 to 1 inch of space at the top of the jar. Make sure the jar rim is clean. Place sterilized lids on the jar and boil them in a water canner for 30 minutes.
11. Remove the jars of salsa from the boiling water with a jar grabber. Let them sit undisturbed overnight. Don't tighten the lids. Within a few hours the jars will begin to seal.
Tags: stock Chop, lime juice, slotted spoon, them stock