• Blanch tomatoes in boiling water for 1 minute. Cool slightly and peel, core and chop.
• Add chopped tomatoes, onion, jalapeños, and garlic to a food processor and pulse until finely chopped.
• Add tomato mixture to a large pan or dutch oven.
• Stir in vinegar, sugar and salt.
• Bring mixture to a boil and cook at a medium boil for one hour, stirring occasionally.
• Spoon into jars, cleaning the tops of the jars before adding lids.
• Refrigerate until ready to serve.

To Can Salsa:

• 1. Place a canning rack in the bottom of a large canning pot. Set canning jars on the rack. Pour water into pan, filling until water is over the top of the jars. Heat to a slow boil and then simmer for 10 minutes. Keep jars warm as you prepare the salsa.
• 2. Sterilize jar lids in boiling water.
• 3. When salsa has cooked for 1 hour, stir well and spoon into jars leaving about 1/2 inch space at the top.
• 4. Wipe tops of jars with a clean cloth. Place lids on jars and screw on the rings being careful to not over tighten.
• 5. Place jars back into hot water on canning rack making sure water covers jars by at least an inch.
• 6. Bring to a rolling boil and process for 15 minutes.
• 7.Remove jars from the pan and set aside to cool. The lids will pop as the the jars seal.