I'm starting to think "If I can make it at home, I will" should be this blog's motto.
I've never made my own cooked and canned salsa before, and wasn't quite sure what I was looking for in a recipe. I found this one on Allrecipes.com and it looked like a good start.
This salsa is hot, but balanced with acidity and a faint hint of sweetness.
Recipe adapted from
Updated and revised Sept 10 2011
yield: about 5 pints (I got 5 1/2 pints out of my last batch)
2 small onions
4 pounds tomatoes
2 bell peppers
4-9 hot peppers
5 garlic cloves
1 cup white vinegar
1 lime juiced
1 tablespoon brown sugar
2 1/2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin
1 teaspoon chili powder
1/4 cup cilantro chopped finely
Finely chop the vegetables (let the tomatoes drain in a colander while chopping other vegetables) and put in a large pot. Add the rest of the ingredients and stir well. Bring the pot to a boil, and then reduce to a simmer for 1 hour.
Meanwhile prepare your canning pot by bringing water to a boil and heating up pint jars. Place lids in a bowl and set aside.
Taste salsa and adjust if necessary (more salt, more vinegar, more spice etc).