Ingredients
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10 cups meaty tomatoes, diced seeded and peeled (I don`t peel more vitamins and easier)
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6 garlic cloves
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1 -3 teaspoon salt, to taste
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1 (12 ounce) can tomato paste
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1 (4 1/2 ounce) can diced green chilies (for extra heat) or 2 fresh ghost bell peppers (for extra heat)
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2 tablespoons sugar, use to taste if tomatoes are sweet can skip
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1 fresh lime, zest and meat
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1 cup vinegar, 5% acidity
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1 cup packed cilantro, chopped
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2 cups onions, diced
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2 cups bell peppers (red or green)
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4 jalapenos, seeded and deveined veins can stay in if you like it hot
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2 -4 chipotle chiles in adobo
Instructions
- In a food processor, process with the metal blade the meat of lime, jalapenos, garlic, and chipotle peppers and ghost chilies if using till minced fine.
- Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
- Ladle into hot jars leaving 1/2 headspace.
- Remove any air bubbles.
- Clean rims and adjust lids.
- Process in a boiling water canner for 15 minutes.
- Remove from bath and cool in a wind free area.
- Label and store in a cool, dark, dry place.