Combine all ingredients in a stockpot and bring to a boil. Simmer for 10-15 minutes, stirring occasionally. I like to taste and adjust the salt and seasonings as needed. If you like less chunky salsa, you can use an immersion blender in the pot to blend it up.
To Can This Salsa: Ladle the salsa in to hot, sterilized jars, leaving 1/4″ headspace. Affix the lids and rings and process for 15 minutes in a water bath canner. (Adjust times accordingly if you live at higher altitudes.)