This time I actually made enuf salsa to can 9 pint jars plus 2 that I left uncooked (they're in the fridge as we speak). We don't really like the cooked salsa as much as the fresh, but it's the only way to keep the homemade stuff thru the winter.
ps. and technically, this is 'Pico de Gallo', the actual Mexican Salsa is blended, cooked and uses less tomatoes. But in order to can this I had to 'cook' it (or at least heat it to boiling) so its kind of a compliation of the two (confused...me too :)
...Oh and Salsa is also a dance