We canned twenty-two pints of salsa and seven of chili sauce this week. I can actually say "we" since I participated. I haven't had time to help in the kitchen during blueberry season. Since the days are getting shorter we cut our evening picking hours. So I helped to chop yellow peppers and press garlic and pour vinegar.
Canned salsa is okay during the winter when there are no fresh tomatoes, but my favorite way to eat salsa is fresh with tortilla chips. Sorry, I don't measure ingredients, so it's not a real recipe, but here's how I make salsa.
grape tomatoes, quartered
red onion, chopped
green pepper, chopped
jalapeno peppers, minced
apple cider vinegar
Combine all ingredients in a bowl. Mix thoroughly. Serve with tortilla chips. Refrigerate leftovers (the salsa will gain heat as it sits).