Directions. PREPARE boiling water canner. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. LADLE hot salsa into hot jars, leaving 1/2 inch headspace.
In the summertime, I love to make this zippy salsa with fresh tomatoes from my garden instead of the canned. I even have a special pan for roasting the peppers.
Get Mexican restaurant quality salsa in your own home with this fool-proof recipe and easy canning guide. Make it as mild or as spicy as you like!