1. Blanch tomatoes for about 60 seconds in hot (almost boiling) water
2. Remove and let cool enough to handle
3. Slip skins from tomatoes (see “How to Prepare Tomatoes” above for more details)
4. Slice tomatoes in half from stem to blossom end, and cut out core, and use a spoon, or your fingers to remove and discard seed cavity
5. Chop tomatoes to about 1/2 inch pieces, or puree some or all tomatoes. I typically give them a few spins in my hand crank food processor to get a nice mix of both chunks and puree. 
6. Peel and chop onion, remove coarse stems from cilantro and chop, Peel and mince garlic, and de-seed, and chop peppers. This can be done as roughly or finely as you prefer. I usually use the food processor to chop them pretty finely. 
7. Combine the chopped tomatoes and vegetable in a large bowl or pot, and stir in vinegar, tomato sauce salt, and pepper

To can: 

1. Ladle fresh salsa into canning jars, being sure to remove air bubbles that may have formed in your jars with a butterknife or some type of skewer
2. Wipe rims of jars to remove any debris, and screw down bands and lids
3. Place into water bath canner, prepared with cool water and bring to a rolling boil
4. Process half pint jars for 15 minutes, pint jars for 20 minutes, or quarts for 30 minutes
5. Remove from heat and let cool for half an hour before removing lid, then let continue to cool as long as possible before removing jars from canner
6. After 24 hours, check jars for seal, and store in a cool place out of direct light