Clean all vegetables thoroughly.

Dice tomatoes, onions, garlic, and jalapenos.

Chop green peppers, hot peppers, and cilantro.

Combine all diced and chopped ingredients in a large saucepot.

Add black pepper, vinegar, salt, and chili pepper to the saucepot.

Bring the mixture to a boil over high heat.

Once boiling, reduce heat to medium and simmer for 10 minutes, stirring occasionally.

Prepare a water bath kettle for canning.

Process the salsa in the water bath for 30 minutes according to standard canning safety procedures.

Carefully remove the processed jars from the water bath and allow them to cool completely.