Receta Homemade Salsa to be canned, or served fresh

A perfect solution to summer's finale of Roma tomatoes is this canning salsa recipe. Although paste (Roma) tomatoes are the preferred variety, slicing tomatoes will work but if they are, I recommend these changes: seed them and if needed, add a few additional minutes cooking and stirring time to reduce the mixture and achieve desirable consistency before ladling into jars. I rated the flavorings and "heat" a PERFECT score to appeal to most. Not too hot, not too wimpy, but of course it will depend on the heat of the peppers used. I do prefer adding the cilantro when serving the salsa rather than cooking it in. Don't want to can salsa but want enough for mealtime or parties? Change the Number of Servings under the word "Ingredients" below, from 128 to 8 which will yield 1 pint of salsa....and of course skip the cooking/stirring, bottling and processing steps.