Chipotle Tomato Salsa

• 1/3 cup sugar
• 6 ounces tomato paste
• 3 large red bell peppers, 4 cups shredded
• 3 -4 onions, 4 cups shredded
• 6 ounces chipotle chiles in adobo (minced removing seeds is optional)
• 1 bunch fresh basil, 1/2 cup chopped
• 1 bunch parsley, 1/2 cup chopped
• 1 lemon, juice
• 3/4 cup vinegar
• 1 bulb of garlic, minced
• 1 -2 tablespoon salt, to taste
• 16 cups diced tomatoes, stems and cores removed

1. Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2. Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
3. Being careful not to leave any salsa on the rims.
4. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
5. Process for 10 minutes in a hot water bath.
6. Label and store in a dark place. Use with 1 year.

sugar, tomato paste, red bell peppers, chiles, fresh basil, parsley, lemon, vinegar, garlic, salt, tomatoes

Taken from www.food.com/recipe/chipotle-tomato-salsa-386343 (may not work)