** I added about 1/4 c of lemon juice.
You can also add a ¼ bunch of cilantro.
Bring tomatoes and vinegar to a boil. Turn down the heat and simmer for one hour, stirring often. Add in jalapeno peppers, bell peppers, onions, tomato sauce, garlic and canning salt and cook another one to two hours or more to desired consistency.
Put the mixture in hot Mason jars. Process 15 minutes in a boiling water bath.
You can thicken the salsa by simmering the mixture in a crock pot with the lid off until you reach the desired thickness. This helps prevent scorching.