If you've never canned homemade salsa before, I encourage you to try it just once. Salsa can be so expensive to buy from the store, and nothing tastes quite as good as the flavor of your own garden-fresh peppers and tomatoes in your salsa.
After trying different salsa recipes for the past few years, I've settled on one that I like. It contains lime juice, where most salsa recipes call for only vinegar, and more sweet peppers than most salsa recipes recommend, but my family really loves this recipe.
8 cups of tomatoes, blanched, peeled, chopped, and partially drained
2 cups sweet peppers
3 mild peppers
Hot peppers to taste
6 gloves minced garlic
1/2 cup chopped fresh cilantro
1 large onion
3/4 cup apple cider vinegar
1/4 cup lime juice
1 TBS Salt
Combine ingredients and heat in large pot until boiling, then reduce heat and simmer for ten minutes before canning. Pour salsa into hot jars and seal. Process jars for 15 minutes in hot water bath.
(Notes: Homemade salsa tends to be rather runny, so I drain about half the juice from my tomatoes and then can it. This makes for less soupy salsa, but you still get to use the juice, so it's not like you're wasting anything. Sweet peppers can be green, red, or orange bell peppers, but I recommend you add some more eccentric peppers to enhance the flavor. We grew wax peppers in our garden this year, so that's what the majority of sweet peppers are. And we usually do two versions of salsa, one with just mild peppers for me, and one with lots of hot peppers for my husband.)