Chop all ingredients in a food processor for quicker chopping. If you're using juicy tomatoes you may want to seed, peel, and core them. I skip this step because I use Roma or other paste tomatoes.

Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for ten minutes.

Ladle hot salsa into hot jars making sure to leave a 1/4 inch head space.

Place lids and rings on jars and tighten.

Process pints for 15 minutes in a water bath canner, or quarts for 20 minutes.