Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Bring a large pot of water to a boil. Score an "X" on the bottom of each tomato. Place tomatoes in boiling water for 2-3 minutes to loosen the skins. Remove the tomatoes with a slotted spoon to a bowl or strainer.
Carefully, remove the skins, then cut tomatoes in half or quarter them. Working in two batches, pulse the tomatoes a few times in a food processor, (I prefer the tomatoes chunky) then drain off juices. Place in an extra large bowl and repeat.
Add the chopped red and yellow onions, the red, green, and yellow bell peppers, jalapeno, cilantro, and minced garlic to the bowl. Stir in the juice of 2 limes. Season with salt and pepper.
Taste to see if it's hot enough. If not, add more jalapeno, tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
Pack the salsa into hot jars leaving 1/2-inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply band until fit is fingertip tight.
Process in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Cook's Note: Try adding 1 cup grilled corn to your salsa and/or diced fruit, such as pineapple, mango or peach.