In a large pot, bring water to boil. In a separate bowl prepare an ice bath with cubed ice and cold water. Drop the tomatoes into the boiling water carefully and cook for 30 seconds. With a slotted spoon remove the tomatoes to the ice bath. Remove the skin and chop the tomatoes into an eight cup measuring bowl. Place chopped tomatoes, sugar and 2 teaspoons sea salt into a pot, bring to a boil for 15 minutes.

Meanwhile Chop onions, garlic and jalapeño. In a large frying pan sautéed the onions, garlic and jalapeños until the onions are just translucent. Place the sautéed chopped vegetables into a blender and pulse until well chopped. Set aside in a separate bowl.

Once the tomatoes are cooked laden into blender with slotted spoon. You’ll want all of the chopped tomatoes and only a little of the juice. I had between 1 to 2 cups of excess tomato juice. (this juice can be added to stewed tomatoes- separate recipe) Pulse the tomatoes in the blender until well blended.

Blend the two cooked vegetables together stirring well. Add the seasonings, 1 additional teaspoon table salt.

In a frying pan heat 2 tablespoons olive oil. Pour the salsa into the frying pan and ‘fry’ for about five minutes.

Meanwhile in the blender combine 2 ladle spoonfuls of the salsa, juice from 1/2 lime and chopped cilantro. Mix well. Add to the salsa once it has finished cooking. Pour into prepared jars, process as you would following basic canning instructions. Serve room temperature or chilled.