Annie's Salsa is by far the most popular one on most of the canning forums. The search bar will pull up all the info for it.

ANNIEâÂÂS SALSA
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 to 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in a BWB.

Makes 6 pints

There are very few tested and approved salsa recipes available. Since it is a low-acid food eaten straight from the jar with no follow up cooking to neutralize any toxins that may have formed, online and family recipes need to be used with great care. Ball Blue Book has a couple of approved recipes and so does NCHFP.

Dave

Thanks Dave, it never occurred to me that it could be dangerous. If I make less than 6 pints at a time, can I eat it fresh (within a few days)?

If you mean make 6 pints of the above recipe then it has been tested and approved for canning and shelf storage so no problem.

If you mean make 6 pints of an unapproved/untested recipe then yes you can keep it refrigerated (or frozen) and eat as you wish. You just can't can it or shelf-store it.

Dave