I found this on Canadian Living, really really good…. https://www.canadianliving.com/food/appetizers-snacks/recipe/peppy-salsa
INGREDIENTS
8 oz jalapeno peppers
8 cups coarsely chopped, peeled tomatoes
3 cups chopped seeded, Anaheim, Cubanelle peppers or sweet banana peppers
2 cups chopped onions
2 cups cider vinegar
1 cup chopped sweet red pepper
1 cup chopped yellow pepper
4 garlic cloves minced
1 can (5-1/2 oz/156 mL) tomato paste
2 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon dried oregano
1/4 cup chopped fresh coriander
METHOD
Wearing rubber gloves, seed, core and finely chop jalapeno peppers to make 1 cup (250 mL).
In large heavy non-aluminum pot, combine jalapeno tomatoes, Cubanelle peppers, onions, vinegar, red and yellow peppers, garlic, tomato paste, sugar, salt, paprika and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened enough that 1 tbsp (15 mL) dropped onto plate flows slowly in 1 stream when plate is tilted, about 1 hour.
Add coriander; simmer, stirring occasionally, for 5 minutes.
Using funnel and ladle, fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil jars in boiling water canner for 20 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Refrigerate after opening.