Here is the long awaited salsa recipe. I use this recipe for canning salsa. I'm sure you can scale it down if you just want a snack but you would have to play with it. I am currently working on some modifications. I will keep you updated as things change.
To make 10 pints
28 cups tomatoes chopped (blanched and skinned)
4 large onions chopped fine
1 green pepper chopped fine
4 jalapenos chopped (remove seeds and wear gloves)
*just a note here the last time I made it I replaced one jalapeno with two Serrano, it added a little more heat
2 Tbs salt
3 Tbs cilantro chopped
3 Tbs cumin
2 Tbs garlic powder
1 Tbs lemon juice per pint (add this to the bottles as you fill them)
Combine all ingredients and simmer for 1-1 1/2 hours. Follow all the normal canning procedures. Put in warm bottles and process for 40 minutes. Processing time is for my altitude, which is over 4,000 ft, adjust up or down depending on yours.
*If you're not sure what normal canning procedure is I would be glad to elaborate it's not hard but there are a lot of steps and it could take a while to explain.