Makes 4 pints
6 cups chopped tomatoes (approximately 3 pounds tomatoes)
2 cups chopped yellow onion (approximately 2 medium onions)
1 cup chopped sweet red peppers (1 large peppers)
1 3/4 cups cider vinegar
2 Tbsp lime juice
1 Tbsp sea salt
1/4 cup sugar
4 garlic cloves, minced
3 jalapenos, minced
1 cup cilantro, chopped
Prepare a boiling water bath and 4 regular-mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine all ingredients except the cilantro in a large pot. Bring to a boil and simmer for 10 minutes. When that time has elapsed, stir in the chopped cilantro.
Taste and add additional jalapeno, lime juice or salt should it need additional balance.
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.