1Lets start off with, getting all ingredients together.
2Take the Roma tomatoes and get ready to blanch them. Get a large dish pan and fill about halfway with water. Bring to a boil. Once water is boiling, place tomatoes in boiling water for about 2 to 3 minutes.
3Remove from water, let cool to peel.
4Meanwhile, start chopping jalapenos, (use rubber cloves to chop jalapeno peppers).
5Chop other ingredients
6Once tomatoes have cool, and peel, chop tomatoes.
7Place in a large dish pan or a large pot, tomatoes and all chopped ingredients. Add vinegar, lime juice, red pepper flakes and kosher salt.
8Put pan or pot on stove and cook on medium and let it start boiling. Once it's starts boiling, time it, for 20 to 30 minutes, until flavors blend and tomatoes looks soft. Taste for seasoning, add more salt, red pepper flakes if desired.
9Take your lids and place in a small sauce pan of water, bring to a boil. Keep boiling lids.
10Take the half pint jars and fill them with hot water.
11Take the hot salsa
12and add to the jars, and put lids and rings on, let set until sealed. Let cool, and store. Refrigerate un-used salsa. Enjoy with Tostitos chips or corn chips.