This recipe created a cooked watery salsa but had a good flavor. The recipe is on page 24 of the recipe in this publication by the USDA National Institute of Food & Agriculture. Served it at the Family Thanksgiving lunch and it was VERY good.

• 4 cups peeled, cored, chopped tomatoes from the garden. [Almost 2 cups of juice that drained off were saved for something else.]
• 10 small (3″) to medium (6″) sweet banana peppers from the garden, chopped
• 1/2 cup seeded, chopped fresh jalapeño peppers from the garden
• 2 cups chopped onion
• 6 large cloves garlic, finely chopped
• 2 cups vinegar (5%)
• 1 tsp ground cumin
• 1 tbsp oregano leaves
• 1 cup fresh cilantro
• 1-1/2 tsp salt
• Yielded: About 3.5 pints

Procedure:

1. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores.
2. Combine all ingredients in a large pot and bring to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally.
3. Fill hot salsa into hot pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Adjust lids and process.
4. Process in a boiling-water canner 15 minutes for pints.

Comments:

1. Initial
   1. The recipe creates a thin chunky sauce and not a salsa.
   2. The flavor was good with the fresh tomatoes.

Try this one next time – https://blondebitchinwesttexaskitchen.com/2016/10/02/easy-no-peel-salsa-for-canning/