John's Salsa Recipe :)

10 each fairly large ripe tomatoes
5 each medium onions
2 each 29 ounce cans of tomato sauce
1 1/4 teaspoon of garlic powder (lately I've been using garlic seasoning)
4 each small cans of diced green chilies (I'm usually lazy and buy Old El Paso but this year I planted my own)
5 tablespoons dried, chopped Cilantro leaves 
5 each Jalapeno peppers less stem (more if you like it hotter)
5 each small, green bell peppers less stem, seeds, and pulp.
5 teaspoons lime juice
Salt as preferred.

   Using a food processor, chop onion, Jalapeno, and green pepper.
  Peel and chop tomatoes separately. Add tomato sauce and stir well until thoroughly mixed.
 Put all ingredients in 10 pint jars (1 canner load)

  I use a pressure cooker to can with and I process the salsa for 10 minutes at 5 pounds of pressure..  
If you go to 10 pounds for 10 minutes, the canned salsa lasts longer but isn't quite as tasty..