Peel tomatoes: Score bottoms, boil 60 seconds, transfer to ice bath, peel skins.
Chop all vegetables and combine in a large pot.
Simmer for 20–30 minutes until thickened.
Sterilize jars, ladle salsa into jars with ½” headspace.
Wipe rims, seal jars with lids.
Process in water bath (fully submerged) for 30 minutes.
Remove jars and let sit undisturbed for 24 hours.
Check seals before storing.
