Here is the recipe I used....but with a few changes: no tomato paste, only 1 tablespoon of sugar, 3/4 cup bottled lime juice and 1/4 cup cider vinegar. Last year I made it with the full amount of sugar and tomato paste, we found it to be far too sweet for our tastes.
8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1 cup 5% vinegar or same amount of bottled lemon or lime juice (BWB)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. OR BWB 15 minutes for pints and 20 minutes for quarts after the BWB comes back up to the boiling point.
Makes 6 pints
1/2" headspace in the jars. Be sure with boiling water bath to use the full cup of 5% vinegar.
Yes, you can sub any kind of peppers you want as long as you keep the quantities of low acid ingredients the same.
You can do more onion, less pepper or vice versa, as long as the total is the same.
Same thing with the acid. You can use any combo of vinegar (at least 5%), lemon or lime juice (bottled only for consistency, not fresh).