Smokey Salsa

Ingredients

• 10 cups coarsely chopped Tomatoes (4 1/2 pounds or 2 kg )
• 2 large Onions (chopped)
• 5 cloves Garlic (minced)
• 1/2 cup Jalapeño Peppers (chopped with seeds in for extra spice)
• 3 cups Banana Peppers, chopped and seeded (I used red Sweet Paprika Peppers)
• 1 cup Red Bell Pepper (diced (or use entire pepper))
• 1 cup Yellow Bell Pepper (diced (or use entire pepper))
• 1 cup Orange Bell Pepper (diced (or use entire pepper))
• 2 tablespoons Chipotles in Adobo sauce (chopped)
• 1 can Tomato Paste (6oz/140g can)
• 1 1/2 cups Apple Cider Vinegar
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 2 teaspoons Paprika Powder
• 1 teaspoon Oregano
• 1/2 cup Cilantro (chopped)

Instructions

1. 1

   Prepare the vegetables. Coarsely chop tomatoes, dice peppers, onion, chipotle peppers and garlic.

2. 2

   In a large non-aluminum stock pot, combine all the ingredients except cilantro.

3. 3

   Over medium-high heat, bring to a boil then reduce to simmer for about 1-½ to 2 hours.

4. 4

   Add the cilantro and cook for 5 minutes.

5. 5

   Prepare sterilized jars and carefully fill them with salsa. Prepare a water bath as per government canning guidelines, or eat fast and keep the salsa refrigerated.