Several years ago I tried several different canned salsa recipes to find one that we really liked. It was important to me to be able to use only the things from my garden (so no funny peppers that I'd never heard of), and to actually use the things in my garden (so no Mrs. Wages packets). This recipe came from a friend, and it is the best. I am aware of the warnings to only can USDA certified recipes, but I hated all the salsa recipes in the Ball Blue Book.
7 quarts peeled, chunked tomatoes
4 green peppers, diced to desired size
3 medium onion, chopped to desired consistency
2 fresh jalapenos
1/2 cup sugar
6 Tbs. canning salt (no iodine)
1/4 tsp. cumin
1 Tbs. garlic powder
1/2 Tbs. cayenne pepper (or red pepper, same thing)
1 cup white vinegar
Mix everything together in a large pan and simmer until it is reduced to your desired consistency (about 2 hours). Don't let it burn! Put in pint jars. Process is steam canner or boiling water bath for 15 minutes. Makes about 11 pints
