Kyle’s “Not-So-Secret” Salsa

Use a sharp knife to score a small 1-inch "X" on the bottom of the tomatoes. Cut just enough to pierce thru the skin, but not too deep into the flesh.

Bring a pot filled with water to a boil, enough to completely submerge the tomatoes and blanch for about 20 seconds. You can see the skin start to separate from the flesh when it's ready to be removed. You may need a little more time for larger tomatoes, but be careful not to overcook them because the flesh will become mushy/grainy if left for too long.

Immediately transfer the tomatoes to a bowl filled with ice water to quickly cool down and prevent additional cooking.

The skin should easily release from the tomatoes now. you can use a small knife or your fingers to help peel away all the skin.

Chop the tomatoes, peppers, onions, garlic and cilantro until they are your desired size. 

Combine all the ingredients except the cilantro in a large pot and bring the pot to a boil, reduce the heat and simmer for 30 minutes.

While the salsa is simmering, get your canning jars ready, by sterilizing the jars before filling them up. This can be done by immersing the jars in hot water.

Once salsa is done simmering, remove from heat and  mix in the cilantro.

Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean spatula around the insides of the jar removing any air bubbles. Clean up the rims with a paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil.

Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.