Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split.
Dip in cold water, slip off skins, and remove cores.
Coarsely chop tomatoes and combine with chopped onions, peppers and remaining ingredients in a large saucepan.
Heat to a boil and simmer for 10 minutes.
Fill jars, leaving a ½ inch head space, seal and hot water bath for 10 minutes.
Reduce pepper amount for milder salsa. Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face or other sensitive areas, for that matter.