Serves: 5
Total Calories: 330
Prep time: 2 hours
Cook time: 2 hours
Total time: 4 hours

6 quarts vine ripe tomatoes
pickling salt
6 large onions, chopped
16 cloves garlic, minced
1 pound jalapeño pepper, minced
6 large bell peppers, chopped
2 cups cilantro, fresh, minced
1/4 cup ground cumin
1 (5 1/2-ounce) can tomato paste
1 fresh lime juice

Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.

Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer.

Place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. Place lids in boiling water for 5 minutes

Peel and chop onions. De-seed half the jalapeños and all the bell peppers; chop fine (if you like super mild, de-seed all the jalapeños). Peel and mince garlic. Juice limes. Set all this aside.

Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cumin seed.

Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.

Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.

Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterilized lids on jars and tighten bands.

Place jars back into boiling water; boil for 20 minutes (adjusting for altitude). Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

Note: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.

Nutritional Facts:

Serves: 5
Total Calories: 330
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Canned Diced Tomatoes
Dill Pickles, Hamburger Slices
Dilly Beans
Easy Fiery Roasted Salsa
Easy Strawberry Jam
Garden Fresh Salsa
Grape Jelly
Harvest Marinara
Jalapeno Jelly
Old Fashioned Applesauce
Old Fashioned Ketchup
Classic Savory Tomato Juice
Peach Salsa
Plum Syrup
Salsa Verde