Chipotle Tomato Salsa - cooking recipe

Ingredients

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

Preparation

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