This zesty garden salsa is perfect for preserving the flavors of fresh vegetables in a jar. It's a delightful addition to any meal.
Wash and sterilize all jars and lids in a dishwasher or boiling water.
Ensure jars are completely dry before use to prevent contamination.
Prepare the tomatoes by blanching them in boiling water for 2 minutes, then peeling and chopping them.
Blanching makes peeling easier and preserves the tomato's texture.
Dice the onions, bell peppers, and chili peppers, and chop the cilantro.
Use a food processor for quicker and more uniform chopping.
Combine all vegetables in a large bowl and mix in the lemon juice, garlic powder, salt, and pepper.
Taste the mixture and adjust seasoning to your preference.
Bring the mixture to a boil in a large pot, then simmer for 15 minutes, stirring occasionally.
Stir frequently to prevent sticking and ensure even cooking.
Fill the jars with the hot salsa, leaving 3/4 inch of space at the top. Wipe the rims clean and seal with lids.
Ensure the jars are still warm to prevent cracking when filling with hot salsa.
Process the jars in a steam canner or boiling water bath for 15 minutes.
Adjust processing time based on altitude if necessary.
Cool the jars completely and check the seals before storing.
Store in a cool, dark place for optimal shelf life.
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