1. Prepare jars, lids, and bands. Wash in hot, soapy water and rinse well. Keep jars warm until ready to fill. Fill water bath canner and start it heating.
2. Blanch and skin the tomatoes. Remove seeds, chop into chunks, and drain.
3. Finely chop onions, garlic, cilantro (parsley), sweet and hot peppers. Caution: Use gloves when handling and chopping hot peppers. I leave the hot peppers until last to minimize risk of spreading the hot pepper juice around my work area.
4. Place all salsa ingredients except vinegar and E-Z Gel in a large stockpot. Dissolve E-Z Gel (if desired) in vinegar, add vinegar mix to stockpot. Mix salsa thoroughly.
5. Heat the salsa to a gentle simmer. There is no need to cook it; you just want it heated through.
6. Fill the jars with salsa, allowing 1/2 inch headspace. Remove air bubbles. Wipe rims for any spills. Seat the lids and hand-tighten the rings around them.
7. Place the jars in the pre-heated canner. Make sure they are covered with at least 1 inch of water. Bring to a boil and start the timer. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pint jars.
8. When processing time is done, turn off heat, remove lid and wait 5 minutes to remove jars. Remove jars from canner. Place 1″ apart on a kitchen towel on the counter top.
9. Let the jars sit to cool completely (12 to 24 hours). Remove rings and check seals. (Center of lid should not flex if properly sealed.) Wipe any drips, label and date and store in a cool, dry location out of direct sunlight. Best used within one year.

Makes around 10-12 pints.