In reviewing all the nice posts, I decided to share my salsa recipe with you. I made some minor changes to the recipe, (my personal requirements for better-than-average 'stuff.' ). Your personal choice of pepper is just fine, just be sure you use the exact amount as stated in the recipe.
Be choosey...I picked firm ripe roma tomatoes. These were huge romas. It was amazing, I felt like a child in the cookie jar, when momma was not looking, while I was picking those tomatoes. The vines were loaded with green tomatoes. I told my neighbors, John and Marcie that I would have been tempted to back the NEXT week, if Crane had not returned.
But...Mr. Crane returned before I had the chance to 'rescue' more tomatoes.

I look forward to Crane leaving town again next summer. Who knows what I will be able to 'can.' It is quite sad the man planted so many veggies and most all went to waste.
I also used long yellow green banana peppers. I took all the seeds out of the banna peppers except for one, to allow for added seasoning. I used yellow onions. I left the seeds in the jalapeno peppers. I added the cumin, oregano leaves, and cilantro as my choice. I tasted of the salsa before cooking and it was great without the cumin, oregano leaves and cilantro.
I enjoyed making the salsa even though it took at least 4 hours for the entire process. I used my food processor, which allowed the processing time to be cut back. Enjoy.....
Here's the basic recipe.
Tomato Salsa (using paste tomatoes)
7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup seeded, finely chopped jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin*
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*
Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving
1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 rninutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
Yield: 13 pints
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
With delight in every bite,
Gigi
[Than you have it folks. There is little hope for the gal, now. aj]