2 cups chopped yellow onion(approximately 2 medium onions)
1 cup chopped sweet red peppers(1 large peppers)
1 3/4 cups cider vinegar(5% acidity)
2 Tbsp lime juice
1 Tbsp sea salt
1/4 cup Sugar
3 minced jalapenos(you can experiment with other hot peppers too! Be sure to wear gloves)
1 cup cilantrochopped
Before you start canning make sure you know your canning safety basics. Learn lots from Simply Canning about home canning safety.
Prepare a boiling water bath and 4 regular-mouth pint/500ml jars. Place lids in a small saucepan, cover them with water and simmer over very low heat. Prepare jars and lids according to manufacturers instructions. Need a water bath canner? We bought this set* and it’s perfect for beginners! (*Amazon affiliate link).
Combine all ingredients except the cilantro in a large pot. Bring to a boil and simmer for 10 minutes. When that time has elapsed, stir in the chopped cilantro.
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Prepare the lids according to the manufacturer’s recommendations. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.