Roasted Poblano Salsa

• 8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)
• 2.5 cups finely chopped yellow onion
• 1.5 cups roasted, peeled, seeded poblano peppers
• 3-5 jalapenos, chopped (depending on personal preference for heat)
• 6 tablespoons minced garlic
• 2 teaspoons cracked black pepper
• 2 teaspoons cumin
• 2 tablespoons kosher or canning salt
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 16 ounces tomato sauce
• 16 ounces tomato paste (optional)
• 4 tablespoons fresh cilantro, chopped

1. In a large (I use a 12 qt) non-reactive stockpot, mix all ingredients.
2. Bring to a full, rolling boil that cannot be stirred down and boil hard for 10 minutes.
3. Using standard, safe canning practices (clean, hot jars, one-use lids and rings, etc.) pour into pint jars.
4. Pressure can at 10 lbs of pressure for 30 minutes.

tomatoes, yellow onion, peppers, jalapenos, garlic, cracked black pepper, cumin, kosher, brown sugar, cider vinegar, tomato sauce, tomato, fresh cilantro

Taken from food52.com/recipes/394-roasted-poblano-salsa (may not work)