Here is a good recipe if you would like to bottle your own salsa.
It isn't too hot and for me - it is just perfect.
Try it... the hardest part of making salsa is cutting up all the vegetables.
6 qt peeled, cut up tomatoes
4 lg green peppers, chopped
2 lg (or 4-5 medium) onions, chopped
12 jalapeno's (use all the seeds for a medium zing, take out some of
the seeds for very mild)
*use gloves to handle these, don't touch your face!
4 large cloves garlic, chopped
1/4 c. lemon juice
1 c. vinegar
2 T. canning salt
2-6 oz cans tomato paste
2 -15 oz cans tomato sauce
1/2 c. sugar
2 t. cumin
Bring to a simmer, cook for 1 hour on medium, stirring occasionally to k eep from scorching.
Pour into clean pint jars while hot, water bath for 35 minutes. Makes 16-17 pints.
To make a hotter salsa, you can add 4 fresh hot red chilies, chopped.