Here is the recipe for the salsa....
Fresh Vegetable Salsa
8 jalapeno peppers (wear gloves when chopping)
7 Cups prepared tomatoes (this just means peeled and chopped)
2 cups coarsely chopped onions
1 cup coarsely chopped green pepper
3 cloves of garlic finely chopped or crushed
1 can (156ml) tomato paste
3/4 Cup white vinegar
1/2 cup loosely packed chopped fresh cilantro
1/2 tsp ground cumin
1.) Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 7 cups
2.) Combine all ingredients in a large stainless steel or enamel sauce pan. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency.
4.) Place snap lids in boiling water, boil 5 minutes to soften sealing compound.
5.)Ladle salsa into hot jar ( try to get bottle and salsa at similar temperatures so the bottles don't break) to within 1/2 inch of top rim. Wipe jar rim to remove any stickiness. Center snap lid on jar, apply screw band just until fingertip tight. Place jars in canner.
6.) Cover canner, return water to a boil; process 20 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids will be curved downward. Store in a cool dark place.