1/2 bushel tomatoes (mix roma 1 with others) 2 lg spanish type onions, 1 chopped 3 green peppers, chopped 2 sweet red peppers, chopped 1 jar pickled jalapenos - do 1 not discard juice 2 hot yellow banana peppers, 1 chopped 1 few fresh jalapenos or 1 cayenne peppers 3 cn tomato paste 3 lg cloves garlic, minced 2 ts paprika 1 c white pickling vinegar 4 tb sugar 4 tb lime juice (fresh please) 3 ts pickling salt 2 ts oregano 4 tb finely chopped coriander
Instructions
Plunge tomatoes in small batches into boiling water for a minute or two. Plunge into cold water and remove peels (I don't seed them - think of the seeds as added fibre). Chop into medium sized pieces (or smaller if you don't like chunky salsa). Place into large stock pot and begin to simmer. Add other batches of tomatoes as they are finished being chopped. When all tomatoes are in pot, add all other ingredients and simmer until desired thickness is achieved (I find this takes a good 5 hours at least). Taste to see if it's spicy enough (it will get a bit hotter in the jars), sweet enough, salty enough or tomatoey enough and ajust accordingly. Working with one jar at a time, pour simmering salsa into hot sterilized jar and seal immediately with hot disc.
