• This recipe yields 18 - 16 oz jars.

  Be sure you have a canning set (check Amazon) before preparing this recipe.

Prepare the tomatoes

• Start by washing and coring the tomatoes.

  Using a small paring knife, cut around the stem of each tomato at an angle, then remove and discard the core. Alternatively you can use a tomato corer.
• To remove the skins, bring a large pot of water to a rolling boil. Working in batches of about 10 tomatoes, carefully place the tomatoes into the boiling water and blanch for approximately 2 minutes.
• Using a slotted spoon, transfer the tomatoes immediately to an ice bath to stop the cooking process. Continue until all the tomatoes have been blanched.
• Once the tomatoes are cool enough to handle, peel off the skins and place the tomatoes in a large bowl. Discard the skins.
• You can chop the tomatoes by hand, or use a blender or food processor. I prefer using a food processor and pulsing the tomatoes until they reach the consistency I like.

Prepare the peppers

• I like to roast my peppers on the BBQ and char them, which adds a great smoky flavour to the salsa. This step is optional.

  If you choose to roast the peppers, preheat your BBQ to 500–600°F. Place the peppers directly on the hot grill and cook, turning as needed, until they are nicely charred on all sides.
• Remove the peppers from the grill and allow them to cool. Once cool enough to handle, remove the skins and seeds.
• If you prefer not to roast the peppers, simply remove the seeds and chop them by hand or pulse them in a food processor until they are in small, bite-sized pieces.

Prepare the onions and garlic

• Peel the onions and cut them into quarters. Peel the garlic and add both to the food processor. Pulse until they are finely chopped and reach the consistency you prefer.

Cook the salsa

• In a large pot, combine the chopped tomatoes, onions, peppers, tomato paste, vinegar, salt and cumin.
• Bring the mixture to a boil, then continue cooking at a steady boil for 30-35 minutes, stirring occasionally.
• During the last 10 minutes of cooking, taste the salsa. If it needs a bit more salt, add if necessary. If it tastes too acidic or sour, add sugar 1 tablespoon at a time, tasting between additions, until you are happy with the flavour.
• Stir in the freshly chopped cilantro and mix well.
• Sammy's Tip: If your salsa seems too watery, you can remove some of the excess liquid. Place a portion of the cooked salsa in a colander and allow some of the liquid to drain off. Discard the excess liquid and return the salsa to the pot.

Fill and process the jars

• Using properly sterilized and prepared jars, carefully ladle the hot salsa into the jars, leaving the recommended headspace for your canning method.
• Run a clean knife or canning tool around the inside of each jar to release any trapped air bubbles.
• Wipe the jar rims clean with vinegar or a clean, damp cloth, then place the lids on the jars and secure the rings according to proper canning instructions.
• Process the filled jars in a boiling-water bath for 20 minutes.
• Using a jar lifter, carefully lift the jars out without tilting and place them upright on a towel-covered counter, leaving at least 1 inch between jars. Allow to cool undisturbed for 24 hours.

  Do not tighten the bands or press on the lids while the jars cool.

  You may hear the lids pop as they cool, but always check the seals afterward.

  Remove the screw bands and gently press the centre of each lid—it should curve downward and should not flex or pop back up.
• Refrigerate any jars that failed to seal and use within a few days.
• The salsa will remain good in the jar for up to 18 months

• Important Canning Note

  If you plan to can and store this salsa at room temperature, please do your homework and follow the current, tested canning guidelines published for your country. In particular, make sure you are using the correct tomato-to-acid ratio, vinegar or other approved acid, jar size, headspace, and water-bath processing time for a salsa recipe.

  Canning recommendations can vary between countries, so always refer to a reliable, up-to-date source specific to where you live. Do not reduce the amount of acid called for in a tested recipe, as the acidity is an important part of making salsa safe for water-bath canning.

  If you are new to canning, please take the time to learn the proper water-bath canning procedure before beginning.