Canned the Summer in a Salsa !

Ingredients

• 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 cup vinegar (5 percent acidity)
• 1 lime, juice and zest of
• 1 tablespoon cumin powder
• 3 tablespoons dried parsley
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• 6 ounces tomato paste
• 1/4 cup fresh cilantro (Also additional fresh cilantro can be added at time of serving)

Directions

1. 1

   Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally.

2. 2

   Add paste stir in and cook 10 minutes.

3. 3

   Add the cilantro stir in and simmer for 5 more minutes.

4. 4

   Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.