In a large pot fill ¾ full of water and bring to a boil. Place whole tomatoes in the pot for 1 minute and then immediately remove and place them into an ice water bath for 1 additional minute.

Remove from the water, and once safe enough to handle peel the skins off. Discard the skins.

Over a large bowl, squeeze the majority of the pulp and juice out of each tomato and discard, Dice tomatoes in sections slightly larger than the tomatoes you would typically find in your salsa. Add to a large stock pot.

Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped, or finely hand chop the peppers. Add the peppers to the tomatoes in the stock pot.

Roughly chop onions and place them in your food processor. Add the peeled garlic to the onions and pulse until they are finely chopped.

Add chopped onions, garlic, cilantro, salt, pepper, and vinegar to the pot.

Heat on Medium-High heat until it begins to boil. Reduce heat and simmer for 15 minutes, stirring frequently.

Add to sterilized and heated pint jars leaving ½” headspace. Wipe the rim, and add a lid and hand finger tighten the ring. Process in a hot water bath for 15 minutes, adjusting time for altitude variances.

Once the time is up, turn off the heat and let the jars sit in the water for 5 minutes. Then carefully remove jars by using a jar lifter and place on a thick towel and let cool for 24 hours.

Before storing, check to make sure all jars are sealed by pushing on the lid -if it doesn’t move it is sealed properly. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks.