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Remove the skins from the tomatoes. To do this, make an 'X' in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl of iced water to shock. The skins should slip right off.
Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
Ladle the cooked salsa into clean, sterile jars leaving ½ inch headspace. Wipe rims of jars with a damp, clean, paper towel, then place lids on top.
Process using a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.
Add the jars to the water bath and cover with a lid. Process for 30 minutes, then remove.
Let the jars sit for 24 hours.