Smoking Salsa

• 10 cups meaty tomatoes, diced seeded and peeled (I don`t peel more vitamins and easier)
• 2 cups bell peppers (red or green)
• 2 cups onions, diced
• 4 jalapenos, seeded and deveined veins can stay in if you like it hot
• 2 -4 chipotle chiles in adobo
• 6 garlic cloves
• 1 -3 teaspoon salt, to taste
• 1 (12 ounce) can tomato paste
• 1 (4 1/2 ounce) can diced green chilies (for extra heat) or 2 fresh ghost bell peppers (for extra heat)
• 2 tablespoons sugar, use to taste if tomatoes are sweet can skip
• 1 fresh lime, zest and meat
• 1 cup vinegar, 5% acidity
• 1 cup packed cilantro, chopped

1. 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.
2. Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
3. Ladle into hot jars leaving 1/2 headspace.
4. Remove any air bubbles.
5. Clean rims and adjust lids.
6. Process in a boiling water canner for 15 minutes.
7. Remove from bath and cool in a wind free area.
8. Label and store in a cool, dark, dry place.

tomatoes, bell peppers, onions, jalapenos, chiles, garlic, salt, tomato paste, green chilies, sugar, fresh lime, vinegar, cilantro

Taken from www.food.com/recipe/smoking-salsa-70375 (may not work)