Through some trial and error, as well as modifying several recipes to fit what we like, I finally came up with this recipe. It has become our favorite!
An American Homestead Salsa
Yield: makes 6 pint jars
8 cups tomatoes (peeled and chopped with juice removed)
2 cups onions (finely chopped)
2 cups sweet peppers (finely chopped)
1 cup chopped jalapeno peppers (more or less to your liking)
1 head of garlic (peeled and chopped)
1/4 cup chopped papalo leaves or 2 tsp. dried cilantro
2 tsp. cumin
2 tsp. black pepper
2 Tbs. salt
1/3 cup white vinegar
12 oz. tomato paste
Combine all ingredients in a large stockpot. Bring to a boil and simmer between 15 and 30 minutes. Depending on the amount of juice you still have in your tomatoes, this may take a shorter or longer time. You want the salsa to cook and some of the liquid to evaporate so that it is a good salsa consistency.
Using a ladle and canning funnel, pour the hot salsa into pint jars, leaving about 1 inch of head space. Wipe the rims of the jars and cover with new lids. Screw on the bands and tighten.
Process your jars in a pressure canner for 15 minutes at the appropriate pressure for your altitude.
I can my salsa in my All American Canner over a wood fire. You can watch my salsa making day here.