Salsa recipe from Ball canning, called Fresh Salsa. I had never peeled a tomato before. It wasn't as difficult as I feared. Also managed to have enough garden tomatoes I didn't need the backup store tomatoes! 
Just an FYI, when I was younger I had the soap thing too, I have found over time that exposing myself to small doses in my salsa has acclimated me to it? Like I would make a batch and then put a minuscule amount in so I could say I did but still find it palatable - and over time it just got better and better. These days I couldn't live without it, but I still feel like it's an herb that's easy to overdo, like cumin.