I love salsa.

Anyone have a good salsa recipe for canning? No, make that a KILLER salsa recipe.

I used to just use the bottled tomatoes and make it "fresh" at the time, but I want to use garden/homegrown peppers in it - I think it'll make a positive difference.

And a recipe for quart sizes would be nice.

Or... if there's just some "guidelines" you need to follow, like:
Add 3 T. lemon juice to each quart.

...and the rest can just be "whatever" - that'd be cool, too.