Chile Salsa

We got the base recipe off the Internet years ago and tweaked it.  The biggest take-away from this is the tomato paste. It not only thickens the salsa, it also adds a very nice sweet tomato flavor and keeps the water from separating out, which is what happens with most home-made salsas.

Chop and combine the following ingredients except for tomato paste and bring to a boil, then simmer for 10 minutes. Stir in tomato paste near end of cooking time until thoroughly blended. Pack in hot canning jars and process for 15 mins in hot water bath –

• 4 large bell peppers
• 6-8 hot Hungarian or cherry or banana or jalapeno peppers
• 2 habanero peppers (optional)
• 12 oz can tomato paste
• 2 medium onions
• 5 lbs tomatoes (blanched/peeled/chopped, drain WELL)
• 3 tsp salt
• 1/2 tsp black pepper
• 3/4 cup vinegar
• Juice and zest from 1/2 a lime
• 1/2 bulb (not clove) garlic, minced

Note: We usually prep the tomatoes first and let them drain in a colander while we chop the rest of the ingredients.  We recommend weighing the tomatoes after draining.

Makes between 3-4 quarts