No - you can't use a regular recipe. You have to have one that has the right balance of acid, etc. with the right instructions for canning. You can probably get recipes from the extension service or the Ball canning book. I got this one from a women's magazine - can't remember which one.

Fresh Homemade Chunky Salsa

10 red medium tomatoes (7 lb)
10 Anaheim chili peppers or poblano chili peppers, seeded & chopped (about 3 cups)
3 jalapeno peppers or serrano chili peppers, seeded & chopped (about 1/2 cup)
2 cups coarsely chopped onion
1/2 cup fresh cilantro, snipped
5 cloves garlic, minced
1/2 cup vinegar
1 tbsp sugar
1 tsp salt
1 tsp pepper

Peel, seed & coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander. Let drain 30 minutes. Place tomatoes in an 8 qt dutch oven. Bring to boiling. Reduce heat, simmer, uncovered for 45-50 minutes or till thickened to the consistency of chunky salsa. Stir frequently. Add remaining ingredients. Return mixture to boiling. remove from heat.

To can salsa: Ladle tomato mixture into hot, clean pint jars, leaving 1/2 inch headspace. Place lids on jars. Process in boiling water bath for 35 minutes after water starts to boil.

To freeze: Cool quickly after cooking. Put in freezer containers. Makes 4 pints.

If you want to adjust the heat add or take away some of the peppers.