Spicy Tomato Salsa

• 6 pounds tomatoes (about 12 large)
• 9 dried hot chilies, seeds removed
• 15 cloves garlic, peeled and minced
• 3 cups (700 ml) diced red onion
• 6 jalape o chilies, seeded and diced
• 1-1/2 cups (350 ml) chopped cilantro, packed tightly
• 1 tbsp (15 ml) salt
• 3/4 tsp (4 ml) dried red chili flakes
• 3/4 cup (175 ml) red wine vinegar, 5% acidity

1. Peel, seed and dice tomatoes into 1/4-inch size pieces.
2. Place chilies in a small bowl.
3. Pour boiling water over chilies just to cover.
4. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes.
5. Drain half the water from chilies.
6. Puree chilies and remaining water in blender for 1 minute or until smooth.
7. Combine all ingredients in a large saucepot.
8. Bring mixture to a boil.
9. Reduce heat and simmer 10 minutes or until mixture has thickened.
10. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
11. Remove air bubbles with a nonmetallic spatula.
12. Wipe jar rim clean.
13. Place lid on jar with sealing compound next to glass.
14. Screw band down evenly and firmly just until a point of resistance is met fingertip tight.
15. Process 15 minutes in a boiling-water canner.

tomatoes, hot chilies, garlic, red onion, jalape o chilies, cilantro, salt, red chili, red wine vinegar

Taken from online-cookbook.com/goto/cook/rpage/000B37 (may not work)