Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)

Ingredients

sugar↗1⁄3 cup
tomato paste↗6 ounces
large red bell peppers, 4 cups shredded↗3
onions, 4 cups shredded↗3 -4
chipotle chiles in adobo (minced removing seeds is optional)↗6 ounces
fresh basil, 1/2 cup chopped↗1
parsley, 1/2 cup chopped↗1
lemon, juice↗1
vinegar↗3⁄4 cup
bulb of garlic, minced1
salt, to taste↗1 -2 tablespoon
diced tomatoes, stems and cores removed16 cups

Step-by-step instructions

1
Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
2
Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
3
Being careful not to leave any salsa on the rims.
4
Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
5
Process for 10 minutes in a hot water bath.
6
Label and store in a dark place. Use with 1 year.

Source: food.com

Original recipe ↗

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