Makes about 6 quarts
- 8 pounds roma tomatoes, peeled
- 3/4th pound jalapeños, seeded
- 1 bunch cilantro
- 1 red onion, quartered
- 1 yellow onion, quartered
- 1 white onion, quartered
- 2 tbsp garlic powder
- 1 1/2 tbsp salt
- 1 1/2 tsp cumin
- 1/4 cup lemon juice
Fill your water bath canner with water and set over high heat.
Bring a large pot of water to boil on the stove. Pierce roma tomatoes with a sharp knife then peel by dropping several of them into the water at a time. Allow to boil for a minute then transfer boiled tomatoes to a bowl of ice water. Peel should come off easily.
Place peeled tomatoes (a few at a time) in a food processor and pulse, some batches until smooth and others until chunky. Transfer to a stock pot and set over medium heat.
Pulse jalapeños, cilantro, and onions in the food processor until desired consistency has been reached. Transfer onion/pepper mixture to the stock pot with tomatoes.
Add in spices and lemon juice and stir well.
Once water in water bath is boiling and salsa is simmering, carefully spoon salsa into hot and clean mason jars. Top with lid and screw band on until finger tight. DO NOT OVER TIGHTEN.
Carefully lower jars into the boiling water. Water should be 1 inch above top of jars. Remove or add water if necessary. Bring water back up to a boil then allow jars to process for 15 minutes.
Shut off heat and carefully remove jars with a jar lifter. Allow to cool to room temperature before checking the seals.