We finally got enough tomatoes and sweet banana peppers from our garden to make salsa and this recipe seemed WAY easier than the slaving I remember as a teen when my dad had a garden. I didn't bother removing the skin or seeds from the tomatoes and used way fewer jalapenos, but I really love the proportions and it was so easy to make. My biggest complaint is I only got 5 1/2 pints out of it, and it irks me that I always wind up with half jars of everything I make in the fridge.
Oh, and I got a chance to use some of the stash of antique canning jars a friend gave me. <3