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Chipotle Salsa For Canning

From my friend shirley - it is our absolute favorite salsa recipe to can. it has a wonderful smoky flavor from the chipotle peppers. i would consider it to be mild. heat could be adjusted by adding more hot peppers.

Steps

Blanch the tomatoes , remove the skin , and then chop.
Measure 8 cups.
Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached , approximately 1 to 1 1 / 2 hours.
Ad the cilantro just before you are ready to pour into jars.
Fill into hot , sterilized pint jars and top with hot , sterilized canning lids.
I do not process in a canner and have never had a problem , but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

Ingredients

roma tomatoes, sweet peppers, onions, garlic cloves, hot pepper, chipotle pepper, cider vinegar, salt, sugar, paprika, tomato paste, cilantro