In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times. Pour the tomatoes into a nonreactive saucepan. Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times. Add the mixture to the tomatoes. Stir in the pickling liquid. Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from the heat and spoon into 6 (half-pint) preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for 2 weeks before using.
Recipe courtesy of Emeril Lagasse, From Emeril's Kitchens, William Morrow Publishers, 2003
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