Use a mixture of hot and mild peppers, if desired. Jalapeño peppers and mild green peppers do not need to be peeled. Core and chop tomatoes. Combine tomatoes with chopped peppers, onions, and remaining ingredients in a saucepan.  

Ladle hot salsa into clean, hot pint jars, leaving 1⁄2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids.

Process in a boiling water canner. (See state elevation map on inside front cover or refer to the last paragraph of the following recipe to determine processing time.)