Prepare the tomatoes by peeling, seeding, and chopping them into chunks. To peel, blanch the tomatoes in boiling water for 30 seconds, then transfer to an ice bath to loosen the skins.

Dice the bell peppers, onions, and jalapeño peppers. Chop the fresh cilantro.

In a large pot, combine the chopped tomatoes, bell peppers, onions, jalapeños, and cilantro.

Add the white vinegar, sugar, salt, cumin, smoked paprika, garlic powder, and black pepper to the pot. Stir well to combine the ingredients.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 20-25 minutes, stirring occasionally, until the salsa thickens slightly.

While the salsa is simmering, sterilize your canning jars by boiling them in water for 10 minutes. Keep them warm until ready to fill.

Carefully ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on top and screw the bands on until fingertip-tight.

Process the jars in a boiling water bath canner for 15 minutes (adjust for altitude if necessary). Ensure the jars are fully submerged in water during processing.

Remove the jars from the canner and let them cool on a towel-lined countertop for 12-24 hours. Check that the lids have sealed by pressing the center of each lid—if it doesn’t pop, the jar is sealed.

Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that didn’t seal and consume within a week.