Last week I canned 8 pints of salsa using a recipe from the University of Minnesota Extension Service. http://www.extension.umn.edu/distribution/nutrition/components/3470f11.html
It calls for 5 lb. tomatoes, 2 lb. chile peppers, 1 lb. onions, 1 cup vinegar, 1 T salt. I added 4 cloves of garlic. The amount of heat depends on how much of the pepper seeds and pulp you use. I included about a third of it and it is pleasantly spicy, not overpowering (except to timid tasters like my wife’s).