Canning Summer in a Jar Salsa

14 pints

5 lbs tomatoes (red and green tomatoes seeded and chopped = 5 pounds)

1 lb chile (I used 2 jalapenos, 2 bell peppers, 1 habanero, 1 Tabasco, and 1 chipotle that I made)

1 lb sweet onion, diced

1 C. vinegar (5 percent acidity)

1 lime, juice and zest of

1 tsp. cumin powder

3 tsp. dried parsley

1 tsp. salt

1⁄2 tsp. black pepper

4 garlic cloves, minced

6 ounces tomato paste

1⁄4 C. fresh cilantro (Also additional fresh cilantro can be added at time of serving)

 

Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally. Add paste stir in and cook 10 minutes. Add the cilantro stir in and simmer for 5 more minutes. Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.