Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving Â¼-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.