Canned The Summer In A Salsa ! - cooking recipe

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)

Preparation

Place all but the paste and cilantro in a heavy bottom pot bring to a boil then simmer 10 minutes stirring occasionally.
Add paste stir in and cook 10 minutes.
Add the cilantro stir in and simmer for 5 more minutes.
Ladle into hot jars leaving 1/2 inch headspace. Wipe jars and adjust lids and process in water canner for 15 minutes.