Smoking Salsa

Name: Smoking Salsa
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

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.