Bald gourmet recipe for Chunky salsa for canning?

Here is the entire recipe with instructions from start to canning. Here is the VIDEO of the Bald Gourmet Thick and Chunky Salsa Recipe
https://youtu.be/Kocg3_DdGR8

This really is the best salsa recipe. I have a very worn-out hard copy that I can finally replace after looking everywhere last summer LOL

I love this recipe, but instead of doing the boil dip blanching method, I halve the tomatoes and broil them for a few minutes. Not sure exactly the time, I just put them in and check them until the skins slide off. Keeps the salsa from getting too juicy.

For the tomato amount in the recipe. Is that 8 pounds of tomatoes after blanching and draining the water for 30 minutes? or the amount of tomatoes you start with before blanching, peeling and draining? It's unclear in the recipe. I was directed to this recipe by a friend but she's unavailable to ask and I hope I can get a response here soon because I've already started blanching the tomatoes...lol.

I was in the same spot, and used the Internet Archive (archive.org) to find it:

Ingredients
8 pounds ripe tomatoes
1½ cups chopped (seeds and all) fresh Anaheim chile peppers (roughly 3)
½ cup chopped yellow bell pepper (for color)
½ cup seeded and chopped fresh jalapeno pepper (about 2-3 large), plus 1 whole pepper, chopped (seeds and all)
2 cups chopped onions (about 2 large)
½ cup snipped fresh cilantro (roughly ½ bunch)
½ cup fresh squeezed lime juice (about 3 large limes)
½ cup white vinegar
3 oz tomato paste
5 cloves garlic, minced (roughly ½ head)
1 teaspoon cumin seeds, toasted and coarsely ground in a mortar and pestel or a coffee grinder
1 teaspoon ground black pepper
3 teaspoons kosher salt
½ tablespoon paprika

Instructions
Wash tomatoes, and remove stems and cores with a knife.

Bring at least 4 inches of water to a boil in a large kettle, and immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh.

Immediately dip tomatoes into cold water, and drain in a colander.

Slip off the skins, and discard.

Coarsely chop the tomatoes, then place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out (place the colander over a large bowl if you wish to save the juice for something else).

Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot.

Bring to a boil, then reduce to a simmer.

Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You’re looking for the same consistency as a thin marinara sauce.

Add remaining ingredients. Return mixture to boiling, then reduce heat to a simmer.
Simmer, uncovered, for 10 minutes. Remove from heat.

Ladle hot salsa into hot, sterilized pint canning jars, leaving a ½-inch headspace.
Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.

Process filled jars in a boiling-water canner for 15 minutes (start timer when water returns to boiling).

Remove jars from canner, then cool them on cooling racks or on a towel on the counter.

I feel for you. This was my favourite recipe too. I had to scour the internet trying to find it last year because I hadn't bookmarked it, and then this year, it's gone!

That said, I've made a triple batch two years in a row. And I feel the most important thing to do is stew down your tomatoes for around 30 mins to get rid of some of the liquid before adding the other ingredients.

Bald Gourmet Recipe

Ingredients
8 pounds ripe tomatoes
1 1/2 cups chopped (seeds and all) fresh Anaheim chile peppers (roughly 3)
1/2 cup chopped yellow bell pepper (for color)
1/2 cup seeded and chopped fresh jalapeno pepper (about 2-3 large), plus 1 whole pepper, chopped (seeds and all)
2 cups chopped onions (about 2 large)
1/2 cup snipped fresh cilantro (roughly 1/2 bunch)
1/2 cup fresh squeezed lime juice (about 3 large limes)
1/2 cup white vinegar
3 oz tomato paste
5 cloves garlic, minced (roughly 1/2 head)
1 teaspoon cumin seeds, toasted and coarsely ground in a mortar and pastel or a coffee grinder
1 teaspoon ground black pepper
3 teaspoons kosher salt
1/2 tablespoon paprika

I am not familiar with the "bald gourmet" but I offer a salsa recipe that I use for canning:

SALSA (SLIGHTLY SPICY)
(for canning)

(makes approx. 6 pints)


Ingredients:

2 x 28 oz. crushed, fire-roasted tomatoes (I used Muir Glen brand)
1 x 28 oz. diced tomatoes (I used Muir Glen brand)
1½ cups yellow/white onion: chopped
1 cup green serrano pepper (with seeds and pith): coarsely chopped (1½ cups for spicier)
6 cloves garlic: minced
½ bunch cilantro (leafy parts + small amount of stems)
1 Tbsp. dried marjoram
1 Tbsp. salt
1 Tbsp. cumin
½ cup cider vinegar
juice of 1 lime, freshly squeezed (approx. 2 Tbsp.)


Directions:

(1) Empty the cans of crushed/diced tomatoes into a large pot or Dutch oven. Add the minced garlic plus spices.

(2) In a food processor, pulse the unchopped cilantro to a fine consistency; add the chopped onions, and pulse once or twice; then add the coarsely chopped serrano peppers, and pulse another couple of times more until the cilantro, onions, and serrano peppers are thoroughly mixed (but not too small). Add this mixture to the cooking pot.

(3) Add the cider vinegar and lime juice to the cooking pot; stir to mix contents thoroughly.

(4) Bring the mixture to a boil, then reduce heat and simmer, covered, for 10 minutes.

(5) Can the salsa using the hot-pack method; cook the canned salsa in a boiling-water bath for 15 minutes.

(6) Remove the canned salsa from the boiling-water bath, then store and let cool in a dark place.