1. Fill a water-bath canner with enough water to cover four pint-size canning jars by at least 1", then bring to a boil over high heat. Wash and rinse jars and keep hot until ready to use. Wash screw bands and lids and set aside.
2. Bring a large pot of water to a boil. Working in batches, add tomatoes to pot and boil until skins begin to crack and peel away. Use a slotted spoon to transfer tomatoes to a baking sheet to cool, then remove skins and chop tomatoes into 1/2" pieces. (You should have 7 cups chopped tomatoes.)
3. Combine tomatoes, onion, both peppers, lime juice, and garlic in a large pot and bring to a boil, stirring frequently. Reduce heat to medium and simmer 10 minutes, stirring occasionally, then add salt and spices and cook 20 more minutes.
4. Ladle hot salsa into prepared jars, leaving 1/2" of headspace at the top. Remove air bubbles by running a bubble remover or plastic knife around the inside of each jar. (If needed, add more salsa to reach 1/2" of headspace.) Wipe rims clean, then apply lids and bands and twist until bands are fingertip tight.
5. Carefully add jars to canner and cover. Once water returns to a boil, process jars for 15 minutes, then turn off heat, uncover canner, and let jars sit 5 minutes. Transfer jars to a wire rack and let cool 12 to 24 hours before checking for vacuum seals. Refrigerate any jars that aren't vacuum sealed and use within 2 weeks. Remove screw bands from sealed jars, then label and date; store in a cool, dark, and dry place for up to 1 year. Refrigerate salsa after opening and use within 2 weeks.
Source: Hannaford fresh Magazine, September 2021