1. Deseed and dice tomatoes, and all peppers.
2. Peel and dice onions.
3. Mince cilantro.
4. Combine all ingredients together in a large mixing bowl.
5. Store in airtight containers in the refrigerator for up to a week, or proceed to canning instructions.

To can:

1. Prepare water bath canner with cool water. 
2. Sterilize canning jars. I typically can salsas in half pint, and pint jars, but that’s a preference based on how much we use in one meal. 
3. Ladle salsa into canning jars leaving a half inch of headspace. 
4. Wipe rims with a soft cloth to remove any debris, and screw down canning lids and rings fingertip tight. 
5. Arrange jars in canner, and add more water if needed so that it reaches a depth of at least two inches over the top of the jars. 
6. Heat over medium-high heat to a rolling boil, and process pints or half pints for 25 minutes, or quarts for 45 minutes. 
7. Remove from heat and let cool 20 minutes to an hour. 
8. remove jars from canner to finish cooling undisturbed for 24 hours. 
9. Check for seal, wash jars if needed, and store in a cool place out of direct light.