Spicy Chunky Salsa

So here's another recipe from the Taste of Home magazine.

6 pounds tomatoes (I am seriously considering a kitchen scale so I can get these recipes right!)
3 large green peppers, chopped
3 large onions, chopped
2 cups white vinegar
1 large sweet red pepper, chopped
1 can (12 oz) tomato paste
4 jalapeno peppers, seeded and chopped (I used the Hungarian peppers instead)
2 Serrano peppers, seeded and chopped
1/2 cup sugar
1/2 cup minced fresh cilantro
1/2 cup bottled lemon juice
3 garlic cloves, minced
4 tsp ground cumin
3 tsp salt (I used maybe half the salt!)
2 tsp dried oregano
1 tsp hot pepper sauce

Cilantro ready to chop

Blanch the tomatoes, then peel and finely chop to measure 9 cups.  In a stockpot, combine the tomatoes and remaining ingredients.  Bring to a boil.  Reduce heat, simmer, uncovered, for 30 minutes or until slightly thickened.

green Serrano pepper, red and yellow Hungarian peppers

Carefully ladle hot mixture into hot 1 pint jars, leaving 1/2 inch headspace.  Remove air bubbles, wipe rims and adjust lids.  Process 15 minutes in a boiling water canner.  This yeilded 4.5 pints for me.

Spicy Chunky Salsa is the middle jar