Now that tomatoes and peppers are overflowing in home gardens, it is a good time to try your hand at making and putting up your own. Most salsa recipes are a mixture of tomatoes, onions, peppers and spices. Without sufficient acid, use a pressure canner. The type of tomato you use in making salsa will affect its quality. Paste tomatoes, such as Roma, have firmer flesh and produce thicker salsa than large slicing tomatoes.
Peppers range from mild to fiery in taste.
Be sure to use rubber gloves when cutting or dicing hot peppers because they can cause extreme irritation to the skin. Be especially careful not to touch your face, particularly the area around your eyes, when you are working with hot peppers. Here is an interesting fact. The pepper seeds aren't the hottest part of the pepper. It's the placenta or the white area of the pepper the seeds are connected to.