Salsa has a long tradition in our household; we've made a big batch of our Salsa for Canning every two or three years for decades. This recipe won't replace it, but it gets a high grade and my whole family loved it. It has a different set of flavor accents than our usual because of celery, black beans, and habanero, and a nice slow heat. It's also chunkier than what we usually make, because we generally simmer it down while this is canned as soon as it comes to a boil. One jar is already gone, enjoyed with chicken tacos and tortilla chips.