Prepare your workspace by washing and sterilizing canning jars, lids, and rings according to USDA guidelines.

Peel, core, and dice the tomatoes. Dice the bell peppers and onions, finely chop the jalapeño peppers, and mince the garlic.

In a large stockpot, combine the tomatoes, bell peppers, onions, jalapeño peppers, garlic, cilantro, apple cider vinegar, cumin, paprika, salt, black pepper, and sugar.

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Carefully ladle the hot salsa into sterilized jars, leaving about 1/2 inch of headspace at the top.

Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and tighten the rings until snug but not overly tight.

Process the jars in a boiling water bath canner for 15 minutes (adjust for altitude as necessary).

Remove the jars from the canner and let them cool completely on a towel or cooling rack for 12-24 hours. Ensure the lids have sealed properly (they should not flex when pressed).

Store sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that didn’t seal properly and consume within 1 week.