A vibrant and flavorful salsa recipe perfect for canning and enjoying year-round.
Sterilize the jars, lids, and rings by placing them in a hot water bath.
Ensure the jars are fully submerged in water to sterilize effectively.
Chop the tomatoes, onions, garlic, and jalapeños into small pieces.
Wear gloves while handling jalapeños to avoid irritation.
Combine the chopped vegetables, cilantro, salt, vinegar, and lime juice in a large saucepot.
Stir the mixture well to ensure even distribution of flavors.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Carefully ladle the hot salsa into the sterilized jars, leaving 1/4-inch headspace.
Use a funnel to make filling the jars easier and mess-free.
Wipe the rims of the jars clean, place the lids on, and secure with rings.
Ensure the rims are completely clean to achieve a proper seal.
Process the jars in a boiling water bath for 15 minutes.
Adjust processing time based on your altitude for safe canning.
Remove the jars from the water bath and let them cool completely before storing.
Check the seals after cooling to ensure they are properly sealed.
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