7cupschoppedcored, peeled tomatoes (if using a food processor, no need to peel)
1½cupsmild chopped green chili peppers*anaheim, ancho, or even red/yellow sweet for a milder salsa
1/2cupjalapeños** finely chopped (and seeded if you'd like - leaving the seeds makes it spicer)
1 (6 ounce) can tomato paste
3/4cupwhite or apple cider vinegar***
1 to 2teaspoonspepper
1 to 2teaspoonsdry oregano
1 to 2teaspoonscayenne powder to taste
In a large stainless steel stockpot, combine all the ingredients. Bring to a boil over medium-high heat, stirring constantly to prevent scorching.
Reduce heat and boil gently until thickened, about 30 minutes. Stir often to prevent burning.
Prepare canner, jars, and lids.
Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim and attach lids.
Place jars in canner, covering by at least 1-inch and bring to a boil. Process for 20 minutes, turn off burner, remove lid and let jars sit for 5 minutes before removing them to cool on a towel-lined surface for 12 to 24 hours. Check seals before labeling and storing.
*Don't forget the gloves when working with hot peppers!**An older version of this recipe called for "8 jalapeños," which I have standardized to 1/2 cup chopped jalapeños using a USDA recipe to determine the best measurement since each year my jalapeños are different sizes.***It is okay to substitute lemon juice if you'd prefer.