This is actually the best. I have made two batches and used Cherry Tomato plants from the garden. For that second batch, I added one extra teaspoon of Cumin and a bit more hot peppers to really make it hotter, a lot more like a Medium hot. I additionally froze the salsa rather of canning it and used the Gladware containers. I'd read an alert in the Cooperative Extension to not can salsa since the vegetables inside it allow it to be unsafe to can. I'll get this to salsa for many years.
It is really an exceptional recipe for any canned salsa. My just have to change ended up being to decrease the sugar. In case your tomato plants are nice (home-grown, from the vine) you actually have no need for sugar. My loved ones is not directly into HOT, but we did not find this recipe hot whatsoever - even if made just as given. Very mild, but after some zip. ADDED NOTE: Once I drained all of the juices from the vegetables, I canned that individually as vegetable broth for soups later. it were built with a nice "zippy" flavor which will enhance winter soups.
This is a great recipe but our tastes are suitable for a rather hotter salsa. Towards the fundamental recipe I added one to three hot peppers (habeneros or chili peppers) elevated the cumin 1/2 to at least one teaspoon and added cilantro.