I use the Zesty salsa recipe from the Blue Ball canning cookbook but you can find it on their website if you don't have their recipe. I made some yesterday and my husband's comment was finally salsa that tastes like salsa and not just fresh veggies. :) Good luck
The Zesty salsa from the Ball book is good, but I like the Spicy Tomato Salsa better--it tastes more like fresh salsa and less like stewed tomatoes. It takes a smidgen more effort, but it's totally worth it. It makes 6–7 pints.
6 lbs. tomatoes (about 12 large)
9 dried hot chili peppers
3 cups diced red onion
1 1/2 cups chopped cilantro, packed
15 cloves garlic
6 jalapeno peppers, seeded and diced
1 Tbs. salt
3/4 tsp. dried red chili flakes (crushed red pepper)
3/4 cup red wine vinegar
Wash tomatoes and drain. Peel, seed, and dice tomatoes into 1/4-inch pieces. Remove seeds from dried chili peppers; place chili peppers in a small bowl. Pour boiling water over chili peppers just to cover. Secure plastic wrap over bowl and let steep for 15 min. Drain half the water. Puree chilies and remaining water in a food processor or blender for 1 min. or until smooth. Combine all ingredients in a large pot. Bring to a boil. Reduce heat and simmer 10 min. or until mixture thickens. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust 2-piece caps. Process 15 min. in a boiling water canner.