Recipe (minus the smoked tomatoes instead of regular) from: the Ball Blue Book Guide to Preserving

 

Makes: about 6 pint jars (16 oz) or 12 half-pint jars (8 oz)

Prep: 25 minutes (Not including smoking the tomatoes)

Processing time: 15 minutes

INGREDIENTS

10 cups smoked tomatoes (see note), skins removed, cored, and chopped (about 25 medium)

5 cups green bell peppers, seeded, and chopped (about 4 large)

5 cups onions, chopped (about 6 to 8 medium)

2 ½  cups chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño, seeded, and chopped (about 13 medium)

1 ¼ cups cider vinegar (at least 5% acidity)

3 cloves garlic, finely chopped

2 tablespoons cilantro, finely chopped

1 tablespoon salt

1 teaspoon hot pepper sauce, optional

DIRECTIONS

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Cover jars with one inch of water. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process both pint jars and half pint jars for 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Remove bands and check lids for seal; they should not flex when center is pressed. If this happens, either reprocess or refrigerate until ready to use. Store jars in a single layer in a cool, dry place. 

Notes

You may smoke other tomato varieties, but I find that the paste tomatoes hold up much better in the smoking process. Keep in mind that it may make the salsa a bit thicker than if you were to use a non-paste tomato.