Wash the tomatoes. Blanch the tomatoes for about 60 seconds in boiling water, then plunge immediately into very cold water. Cut off and discard the peel. Add tomato to a large pot. Wash and prep the pepper, onion and garlic, and add same pot.
Add the lime juice.
Bring to a boil.
Add in the remaining ingredients.
Lower heat and simmer for 3 minutes.
Spoon into quarter-litre (1/2 US pint) or half-litre (US pint) jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 20 minutes; increase time as needed for your altitude.