Spicy Chunky Salsa

• 6 pounds tomatoes
• 3 large green peppers, chopped
• 3 large onions, chopped
• 2 cups white vinegar
• 1 large sweet red pepper, chopped
• 1 can (12 ounces) tomato paste
• 4 jalapeno peppers, seeded and chopped
• 2 serrano peppers, seeded and chopped
• 1/2 cup sugar
• 1/2 cup minced fresh cilantro
• 1/2 cup bottled lemon juice
• 3 garlic cloves, minced
• 4 teaspoons ground cumin
• 1 tablespoon salt
• 2 teaspoons dried oregano
• 1 teaspoon hot pepper sauce

1. In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups; place in a stockpot.
2. Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes.
3. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

tomatoes, green peppers, onions, white vinegar, sweet red pepper, tomato paste, peppers, serrano peppers, sugar, fresh cilantro, lemon juice, garlic, ground cumin, salt, oregano, hot pepper

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