Spicy Chunky Salsa

Ingredients

• 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

Directions

• 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.
• Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes.
• 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.
• 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.