Chipotle Salsa

Smoky and with a slight zing of heat...this salsa is a HUGE hit in our home. The first year I made it we ran out by November! This year I was smart and made a double batch. The best part is that this year it contained tomatoes from our very own garden!

Chipotle Salsa

6 jalapeno peppers
1 can chipotle peppers in adobo sauce (70z)
16 cups coarsely chopped tomatoes (about 7lbs)
6 cups chopped seeded Cubanelle, Anaheim or sweet banana peppers
4 cups chopped onions
4 cups chopped sweet green peppers
4 cups cider vinegar
8 cloves garlic, minced
2 cans tomato paste (156 ml each)
1/4 cup granulated sugar
5 tsp salt
2 tsp dried oregano
3/4 cup chopped fresh cilantro

Wearing rubber gloves, seed, core and finely chop jalapenos to make 1 cup.
Throw the can of chipotle peppers in food processor and puree, including liquid.
In large heavy non aluminum stock pot, combine jalapenos, chipotle peppers, tomatoes, all peppers, onions, vinegar, garlic, tomato paste, sugar, salt and oregano. Bring to a boil, stirring often, until thickened, 2 to 2 1/4 hours.
Add cilantro, simmer, stirring occasionally, for 10 minutes.
Fill hot 2-cup (500ml) canning jars, leaving 1/2 inch headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes. Makes about eight 2-cup jars.

*I chop everything in the food processor to save time, except the tomatoes. We prefer chunky salsa, so doing the tomatoes coarsely by hand helps keep a chunky texture.
*During the 2 hours of simmering, I periodically skim liquid off the top of the pot...about 6 cups total through out the process...this also helps maintain the chunky texture.