Directions
- Mix apple cider vinegar with pepper, garlic, tomatoes, and onion in a stockpot
- Boil the mix, then add the other ingredients (chop the vegetables as you wish, depending on how you want your salsa to be)
- Simmer for 15 minutes
- Ladle the hot salsa in jars and make sure to leave half an inch in the headspace. Also, make sure to let out as many air bubbles as you can before putting on the lids
- Process the jars in a water bath canner for approximately 20 minutes
- Use a jar lifter to remove the jars and let them sit until they reach room temperature.
- Make sure that the lids are sealed shut if they weren’t, put them in the fridge
- Enjoy the salsa with tortillas or whatever meal you like.
