Thick And Chunky Salsa

• 1 gal (7 to 8 lb.) tomatoes, divided
• boiling water
• 6 onions, peeled and chopped
• 5 green bell peppers, seeded and chopped
• 5 garlic cloves, chopped
• 1/2 c. seeded, chopped jalapeno peppers
• 1 (6 oz.) can tomato paste
• 1 Tbsp. salt
• 3/4 c. white vinegar
• 1/4 c. granulated sugar
• 2 Tbsp. diced cilantro, crushed
• 3 Tbsp. cornstarch (optional)

1. Wash tomatoes; dip into boiling water for about 30 seconds to loosen skins.
2. Dip into cold water.
3. Core and peel tomatoes; cut in half.
4. Squeeze tomatoes to remove most of the seeds and juice. Chop tomatoes into pieces, reserving half of them.
5. Put remaining tomatoes into a large saucepan.
6. Cook over high heat for 5 minutes.
7. Put cooked tomatoes through a food mill or puree with a hand blender.
8. Return to pot.
9. Bring to a boil.
10. Simmer, stirring occasionally, for about 1 hour, until mixture is reduced.
11. Add reserved tomatoes, onions, bell peppers, garlic, jalapeno peppers, tomato paste, salt, vinegar, sugar and cilantro.
12. Simmer 30 minutes.

tomatoes, boiling water, onions, green bell peppers, garlic, jalapeno peppers, tomato paste, salt, white vinegar, granulated sugar, cilantro, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215233 (may not work)