Chunky Salsa

• 5 pounds tomatoes
• 5 cups chopped onions (about 3 large)
• 5 cups chopped green peppers (about 4 large)
• 2-1/2 cups chopped sweet red peppers (about 2 large)
• 2 habanero peppers, seeded and finely chopped
• 1 cup white vinegar
• 1 can (6 ounces) tomato paste
• 3 teaspoons salt

1. Fill a Dutch oven two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Discard peel; chop tomatoes.
2. In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

tomatoes, onions, green peppers, sweet red peppers, peppers, white vinegar, tomato paste, salt

Taken from www.tasteofhome.com/recipes/chunky-salsa/ (may not work)