Thick And Chunky Salsa - cooking recipe

Ingredients

1 gal (7 to 8 lb.) tomatoes, divided
boiling water
6 onions, peeled and chopped
5 green bell peppers, seeded and chopped
5 garlic cloves, chopped
1/2 c. seeded, chopped jalapeno peppers
1 (6 oz.) can tomato paste
1 Tbsp. salt
3/4 c. white vinegar
1/4 c. granulated sugar
2 Tbsp. diced cilantro, crushed
3 Tbsp. cornstarch (optional)

Preparation

Wash tomatoes; dip into boiling water for about 30 seconds to loosen skins.
Dip into cold water.
Core and peel tomatoes; cut in half.
Squeeze tomatoes to remove most of the seeds and juice. Chop tomatoes into pieces, reserving half of them.
Put remaining tomatoes into a large saucepan.
Cook over high heat for 5 minutes.
Put cooked tomatoes through a food mill or puree with a hand blender.
Return to pot.
Bring to a boil.
Simmer, stirring occasionally, for about 1 hour, until mixture is reduced.
Add reserved tomatoes, onions, bell peppers, garlic, jalapeno peppers, tomato paste, salt, vinegar, sugar and cilantro.
Simmer 30 minutes.