http://www.byub.org/livingessentials/info_files/emergency/canningforkeeps_recipes.asp?style=print

As for Salsa, I have two recipes from the "Joy of Picking" which call for lime juice. She recommends using roma tomatoes, firmer & less runny, seeded & with the juice squeezed out. (I run the seeds, skins & juice through a food mill, reduce it on the stove & can it separately as concentrated tomato juice for soups later). And, add cilantro just before serving to freshen it up. Tomato Salsa 5 lbs. tomatoes, cored, squeezed & chopped (about 12 cups) 2 lbs. chile peppers - or combo of chile & bell peppers, chopped (about 8 cups) 1 lb. onions, chopped about 2 1/2 cups) 1 cup lime juice or white wine vinegar 1 tablespoon pickling salt simmer ingredients 10 min., ladle into pint jars with 1/2 inch headspace. process in hot water bath 15 min. Salsa Verde (again add cilantro just before serving) 2 1/2 lbs. tomatillos, husked & chopped (about 7 cups) 1/2 lb. (about 8) roasted, peeled, seeded anaheim peppers, chopped 2 cups chopped onions 4 garlic cloves chopped 3/4 cup lime juice 2 1/2 teaspoons pickling salt simmer for 15 minutes. use immersion blender to puree to preferred consistency. ladle into pint or 1/2 pint jars. process 15 min. in hot water bath. (I roast my tomatillos first)