Heat jars and lids in simmering water (follow method here) until ready for use.
Blanch the tomatoes for about a minute in boiling water. Transfer to a large bowl filled with cold water and gently peel the skin off.
Discard the seeds and chop the tomatoes.
Combine all the ingredients in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring frequently, until slightly thickened, about 10 minutes.
Ladle the hot salsa into hot jars, leaving 1/2 inch headspace. Remove any air bubbles and wipe the rim clean. Centre lid on jar. Apply band until fit is fingertip tight.
Process the jars in a a large stainless steel pot (hot water bath preserver) for 15 minutes. Turn the heat off, remove cover and let the jars cool for 5 minutes. Remove jars without tightening the bands if loose. Cool for 12 hours and test the seals. Lid should not flex up and down when centre is pressed.
Notes
For a spicier salsa, rehydrate 5-9 dried chilli peppers with hot water, letting them steep for 15 minutes. Drain half the liquid and process the rest with the chillies in a food processor until smooth. Add to the salsa with the other ingredients in step 4.