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Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa. Step 2 Sterilize the jars and lids in boiling water for at least 5 minutes.

Step 1. For your restaurant style salsa, start with 2 jalapeo peppers and 2 Serrano peppers, a small onion or half of an onion, juice from one lime, 3 garlic cloves, teaspoon cumin and about a cup of cilantro. **Cook’s Tip: If you don’t like your homemade salsa hot then leave out the Serrano peppers.

This recipe makes 5 pints of canned salsa. Chop the onion, and peppers in a food processor until you like the size (do Not LIQUIFY!) Add in vinegar, lemon juice, tomato paste, salt, garlic, chili powder, cumin, oregano and 1/2 bunch cilantro. Pulse once or twice in food processor.

Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor. Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally. While the salsa is cooking, fill a canning pot with water, set the lid in place, and heat on high heat until boiling.