My first Salsa Mango pineapple Habanero Scorpion salsa

Not sure if it counts because its a modified ball recipe. I dont really have a safe way to make an canned salsa without following a recipe. I basically just subsituted a bell pepper for habs and scorps. i lost track of how much each pepper it took to get equal 1 bell pepper (it was way more than I expected lol). The peppers were grown in my garden.

1 bell pepper of a mix of 150g of scorpions and habaneros

6 cups (1,100 g) pineapple, peeled, cored and diced

8 cups (1,100 g) mango, diced

4 cups (600 g) ripe tomatoes, cored, seeded and diced

(150g) red bell pepper, diced with seeds and ribs removed

1 ½ cups (185 g) red onion, finely diced (1 medium)

habanero and scorpion peppers (166 g),

3 cloves (15 g) garlic, minced

4 tsp kosher salt

¼ cup bottled lime juice

½ cup white vinegar (at least 5% acidity)

6 Tbsp cilantro, finely chopped