Chipotle Salsa (For Canning)

• 8 cups roma tomatoes
• 4 cups sweet peppers, chopped
• 2 cups onions, minced
• 4 garlic cloves
• 1 hot pepper (such as jalepeno)
• 1 -2 tablespoon chipotle pepper, pureed
• 3/4 cup cider vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 teaspoons paprika
• 16 ounces tomato paste
• 1/4 cup cilantro, copped

1. Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
2. Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
3. Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
4. If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

roma tomatoes, sweet peppers, onions, garlic, hot pepper, pepper, cider vinegar, salt, sugar, paprika, tomato, cilantro

Taken from www.food.com/recipe/chipotle-salsa-for-canning-486413 (may not work)