Smoking Salsa - cooking recipe

Ingredients

10 cups meaty tomatoes, diced seeded and peeled (I don`t peel more vitamins and easier)
2 cups bell peppers (red or green)
2 cups onions, diced
4 jalapenos, seeded and deveined veins can stay in if you like it hot
2 -4 chipotle chiles in adobo
6 garlic cloves
1 -3 teaspoon salt, to taste
1 (12 ounce) can tomato paste
1 (4 1/2 ounce) can diced green chilies (for extra heat) or 2 fresh ghost bell peppers (for extra heat)
2 tablespoons sugar, use to taste if tomatoes are sweet can skip
1 fresh lime, zest and meat
1 cup vinegar, 5% acidity
1 cup packed cilantro, chopped

Preparation

In a food processor, process with the metal blade the meat of lime, jalapenos, garlic, and chipotle peppers and ghost chilies if using till minced fine.
Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
Ladle into hot jars leaving 1/2 headspace.
Remove any air bubbles.
Clean rims and adjust lids.
Process in a boiling water canner for 15 minutes.
Remove from bath and cool in a wind free area.
Label and store in a cool, dark, dry place.