My CSA farm is having their bulk tomato sale again, so my mom and I bought 10 lbs of heirloom tomatoes for salsa (as well as 20 lbs of San Marzano tomatoes to freeze).
We opted for a recipe from Ball Complete Book of Home Preserving since we needed to make sure we had a recipe that was safe to can, i.e. one that had enough acid. In addition to the usual suspects (tomatoes, onions, garlic, jalapeños, cilantro), the recipe we chose called for dried chilis and red wine vinegar instead of lime juice. We ended up with 8 pints of really hot salsa.