Allow the flavours to marinate in the fridge for at least 1/2 an hour.
For canned salsa
Bring the salsa to a boil in a large pot.
Pour into sterilized canning jars. Leave 1.5 cm (just under 1/2 inch) head space. Place new canning lids on top and tighten the rings until fingertip tight (don't wrench on it to tighten, you want it just nice and snug).
Immerse jars in boiling water in canner. Boil for 20 minutes, ensuring the jars are covered at all times.
Remove from water and allow to cool on a cutting board.