Roasted Pepper Tomato Salsa

Yield: About 16 to 18 pints

7  quarts peeled, cored, chopped paste tomatoes                 
4 cups seeded, chopped long green chiles                         
5 cups chopped onion                                                         
½ cup seeded, finely chopped jalapeño peppers                    
6 cloves garlic, finely chopped                                              
2 cups bottled lemon or lime juice

2 TBSP salt

1 TBSP black pepper

2 TBSP ground cumin (optional)

3 TBSP oregano leaves (optional)

2 TBSP fresh cilantro (optional)

 Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

• Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
• Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
• To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

Hot Pack: Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 20 minutes (here in Utah).

IMPORTANT:
The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Source: http://nchfp.uga.edu/how/can_salsa/tomato_salsa_paste_tomatoes.html  All canning recipes on this website have been tested to be assured of their safety.  See link for additional processing times in other locations.  Please check for for additional processing times in other parts of the world.