1 cup white vinegar
1/4 cup sugar
1 tablespoon salt
3 pounds tomatoes, cored, peeled and finely diced (Watch this video for a trick to doing this.)
1 large onion, finely diced
4-5 hot cherry tomatoes - finely diced - include the seeds for a bigger kick!
1 bell pepper
1 cup fresh cilantro- finely diced
Boil the vinegar, sugar and salt in a large stainless steel pot. Add the tomatoes; onions and peppers. Return to boil for approximately 5 minutes. Add the cilantro and remove from heat.
This batch is just enough for what we'll eat - so I will simply ladle the salsa into approximately 3 pint jars. Cool; cover; and refrigerate for approximately one week (if it will last that long!)
If you want to can and save in your pantry - follow the instructions for the boiling-water method