Ingredients
5 pounds tomatoes5 cups chopped onions (about 3 large)5 cups chopped green peppers (about 4 large)2-1/2 cups chopped sweet red peppers (about 2 large)2 habanero peppers, seeded and finely chopped1 cup white vinegar1 can (6 ounces) tomato paste3 teaspoons salt
Preparation
Fill a Dutch oven two-thirds with water; bring to a boil. Prepare a container of ice water. Score an X on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge in ice water. Slip off and discard peels; chop tomatoes.
In a stockpot, combine the remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until desired thickness.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.
