Cut onions, peppers and tomatoes to desired size.

I used a food processor for everything but my tomatoes so my ingredients are pretty finely chopped.

Mix all ingredients together in a large stock pan.

Heat over stove to a low boil for 10 minutes.

Meanwhile warm lids on the stove in a small pan of water.

Ladle hot salsa into warm sterile canning jars.

Wipe the rims of the jars clean and place the warm lids on them and then secure the ring on the jar.

Process in boiling water for 15 minutes.

Place hot jars on a towel and let cool for 24 hours before moving.