Ingredients

5 lbs. (about 10 lrg.) tomatoes
5 long green chiles
2 bell peppers
3-4 Jalapeño peppers
1/2 c. apple cider vinegar
12 oz. tomato paste
2 tsp. salt
2 canned chipotle peppers in adobo sauce
3 cloves garlic, minced
2 onions, minced
2 tsp. chili powder
1-2 tbsp. fresh cilantro, chopped
1 tsp. oregano leaves, crushed
generous grinding of black pepper

Instructions

Roast peppers on grill or under broiler until slimis black. Place them in a large closed paper bag until cool. Remove skins; seed and chop. Slip skins on tomatoes by placing in boiling water for 1-1/2 min. then in ice water for 2 minutes. Chop tomatoes. Place all ingredients in a lrg. pan. Cook until heated through. If canning process them in a water bath for 15 min. for pints.

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