Here is my recipe for salsa below. The recipe is originally from a neighbor, Ann, that lived by us more than 20 years ago. Over the years we've changed it somewhat. I will say the real key to making fabulous salsa is taking the time to slow boil the mixture down for several hours so when it is bottled, it has a huge punch of flavor. I 4x the recipe for each batch. Sometimes I use whatever peppers we happen to have in the garden or market. We like a mix of sweet and hot peppers. I think the most important part is simmering the salsa for several hours before bottling. Have plenty of chips or crackers on hand, it is good. We always keep some salsa aside to eat fresh for a few days after all the chopping and preparing.
2 1/2 quarts chopped fresh tomatoes
1 onion chopped
2 large sweet peppers (green, yellow, red), chopped
2 banana peppers, chopped
1 med to lg. jalapenos, chopped (use gloves!)
1 4-oz jar chopped green chillies
1 T salt
3/4 tsp cumin
2 T lemon juice
Fill jars. Water bath boil for 40 min.