We used 4 large green peppers and 4 banana peppers for just a little bit of heat.
After the tomato's cook down, we use an old blender to puree them. We put all of the ingredients in the pots and add vinegar and some spices. (usually black pepper, cumin and fresh cilantro) The salsa cooks for a few more hours and then it is time to taste test. We take a scoop out of each pot, put it in a small bowl and put it in the freezer to cool down. After we taste it we add more of what is needed if anything and it's time to can.
We ended up with 33 pint jars, 18 quart jars and a small bowl for us to eat today. We usually make hot, medium and mild salsa too. We seem to enjoy the garlic one more, so we decided just to stick to that this year.