(Makes about 2kg)
2kg peeled, cored and chopped tomatoes
500g seeded, chopped red or green bell peppers, preferably skinned
50g seeded, chopped jalapeno peppers or other not-too-hot chillies
100g chopped onions
4 cloves garlic, finely chopped
500ml vinegar
1tsp ground cumin
1tbsp fresh marjoram leaves
1tbsp fresh coriander
1.5tsps Gozo sea salt
Put all the ingredients in a large non-reactive pan and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer 20 minutes, stirring occasionally. Ladle the hot salsa into 500g jars, leaving 13mm (half an inch) headspace. Adjust lids and process in a boiling water bath for 15 minutes. Label and store the jars for at least a couple of weeks before using to allow the flavours to develop.