Combine all ingredients in a large pot. Simmer until thick, about 40 minutes.
Sterilize the jars in boiling water or run through dishwasher. Keep jars hot in 225 degree oven until needed. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot, leaving space between the jars so they do not touch. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Remove the jars from the pot and place onto a cloth-covered or wood surface and allow to cool to room temperature. When cool, check that the jar is sealed by pressing the top of each lid. Lid should be slightly dipped in and not move up or down. Refrigerate after opening.