4 gallons tomatoes (preferably 1/2 beefy boys and 1/2 roma)
1 lb. of jalapeños
2-3 large onions
3/4 c. salt
3/4 c. extra virgin olive oil
1/4 c. cilantro
1/4 c. lime juice
Blanch the tomatoes in boiling water for 45 seconds to 1 minute.
Immediately move them to an ice bath to stop the cooking process. Remove from the ice bath and the skins will peel off very easily.
Dice the tomatoes with a sharp knife and continue working in small batches until you have about 6 quarts of diced tomatoes. Drain any excess water before you continue.
Use a food processor to dice the jalapeños and onions. If you want a mild salsa cut the jalapeños down the center and scoop out the seeds and membranes before processing.
Pour in the salt, extra virgin olive oil, cilantro, and lime juice and combine.
That's it, you're ready to can.
This is a good, healthy recipe that you can enjoy all winter long with the right canning process!