Here is the salsa recipe that I made. It's from the "Garden Web" website and people there raved about it. I found it a little sweet for my taste. I used Apple Cider Vinegar and Lime juice for the acid. Annie said she used just the cider vinegar. I also subbed pablanos for the green peppers since I can't eat green peppers. It's not core per say but you could probably sub splenda for the sugar and make it core.
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ 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
1/3 cup vinegar (1 c. for BWB, may use combo of lemon or lime juice and vinegar)
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 for 15 minutes for pints.
Makes 6 pints (or 7 sometimes).