Pico de Gallo

Canning required

• 3 Jalapeño Peppers
• 3 1/2 pounds of Tomatoes
• 3 C chopped Onion
• 1 1/2 C finely chopped Green Pepper
• 1 1/2 C finely chopped Sweet Red Pepper
• 4 cloves finely chopped Garlic
• 1 small can of Tomato Paste
• 3/4 C Cider Vinegar
• 1/4 C Honey
• 1 tsp Ground Cumin
• 1 Tbsp Sea Salt
• 1/2 tsp Pepper
• 1 1/2 C finely Chopped Muti-Colored Cherry Tomatoes
• 1/4 C fresh Lime Juice
• 1 C finely chopped fresh Cilantro

Sterilize jars and lids. Blanch the tomatoes to remove the skins. Coarsely chop the tomatoes and add to a large stainless steel pot. Add chopped up onions, peppers, garlic, tomato paste, cider vinegar, salt, cumin pepper and honey to the pot. Stir to combine and bring to a boil; continue boiling gently for 20 minutes. Add lime juice and chopped cherry tomatoes. Boil another 10 minutes. Add the fresh cilantro, try of the heat. Ladle salsa into the jars, filling up to1/2 inch from the top of the jar. Clean rims with a clean cloth. Place lid on jars and add screw top. Place jars in inner, cover canner and bring the water back to a boil fo 20 minutes. Remove the jars and place back on a clean team towel to cool.