I have been using this recipe that I found in the New Better Homes and Gardens Cookbook for almost two decades. I have shared the recipe with many and always receive positive feedback. You can use tomatoes with or without the skins to make the recipe.
7 pounds of ripe tomatoes
10 fresh Anaheim or Poblano Chile Peppers seeded and chopped (3 cups)
1/3 cup seeded and chopped fresh jalapeno chile peppers
2 cups chopped onions
1/2 cup snipped fresh cilantro
1 cup vinegar (I use 1/4 - 1/2 cup myself but do so at your own risk as the vinegar helps ad acidity to the final product and protect against food poisoning.)
1/2 of a six-ounce can (1/3 cup) of tomato paste
5 cloves garlic minced
1 teaspoon salt
1 teaspoon black pepper
Chop tomatoes and place in a large colander to drain for thirty minutes.
Place in an 8-quart heavy kettle. Bring to boiling and reduce heat. Simmer uncovered for about 1 1/4 hours or until thick. Stir frequently to keep from sticking. Add the rest of the ingredients. Return to boil, reduce heat. Simmer uncovered for 10 minutes.
Ladle hot salsa into hot pint jars, leaving 1/2 inch of head space. Process for 15 minutes in a hot water bath canner.
Enjoy!