After putting up over 15 quarts the past 2 seasons, I've tweaked it a bit. 1/8 cup of salt was way too salty, and 2 teaspoons of cumin is too much for me. Start with half and adjust upwards according to your taste.
I also like a cup of vinegar whether you are eating it fresh or canning it. Also, try apple cider vinegar and see what you think. I had run out of white vinegar and substituted the apple cider vinegar, and it made the salsa even better!
I'll be making my last canned batch tonight which will give me 12 quarts for the winter.
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