1. Remove the peels from the tomatoes using one of the methods mentioned above. Cut them up and set in a colander over the sink to drain. In a food processor, chop the onions, peppers and cilantro. Pour into a large stock pot. Add the vinegar, salt and pepper.

2. Chop the tomatoes in the food processor and add to the stock pot. Bring to a boil over high heat, stirring often so it doesn’t scorch on the bottom of the pot. Reduce to medium- high and continue to boil for 15 – 20 more minutes.

3. While the salsa cooks, sterilize your jars, lids, and bands in boiling water. Add the hot salsa to the sterilized jars, leaving a 1 inch gap at the top of the jar. Clean off the edge of the jar before closing with the lid and band.

4. Use a pressure canner to can your salsa at 5 pounds pressure for 10 minutes. Allow the canner to cool down completely before moving or opening. Once cool, carefully remove the jars and place on a cooling rack.  Once the jars have completely cooled, test that each lid is sealed by tapping on the top. If you hear a hallow sound, you need to process that jar again. Your salsa is now shelf stable for 18 – 24 months.