We use this recipe as a base but add onions, peppers and spices until it's "to taste" and very chunky.  We like thicker salsa. No two batches of our salsa are ever quite the same.  We use different kinds of peppers (jalapeno, habanero….).  We also quadruple the batch – we have a huge stockpot and eat so much salsa that we need a lot of it.  Usually can around 80 jars per year.  This lasts the two of us from July to April, on average.

Bake some chicken, add rice and a jar of salsa, and you have a wonderful casserole.

Canned Tomato Salsa

From the Austin-American Statesman, about 1992

4 cups peeled, cored, chopped tomatoes

2 cups seeded, chopped long green chilis (any variety)

1/2 cup seeded (my note: we leave the seeds, they're hotter), chopped jalapenos

3/4 cup chopped onions

4 cloves garlic, minced fine

2 cups vinegar

1 teaspoon ground cumin

1 tablespoon oregano

1 tablespoon chopped fresh cilantro

1 and 1/2 tsp salt

Combine all in large saucepan and bring to a boil, stirring frequently.  Reduce heat and simmer 20 minutes, stirring occasionally.

Ladle hot salsa into clean jars, leaving 1/2 inch headspace.  Proces in waterbath canner for 20 minutes.  Makes four pints.