Chunky Tomato Salsa
- Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.
- Place drained tomatoes in a 7- to 8-quart non reactive heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 1 1/2 hours or until desired consistency, stirring occasionally. Add chile peppers, onions, lime juice, vinegar, tomato paste, garlic, crushed cumin, salt, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat.
- Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on racks.
From the Test Kitchen
Use 15 cups chopped green tomatoes in place of the red tomatoes. Omit the initial 30 minute stand. Cook tomatoes only 15 to 20 minutes after mixture comes to boil, stirring frequently and cook, covered, after adding the chile peppers and onions, stirring frequently. Omit the tomato paste for this variation.
Reduce chopped tomatoes to 12 cups. Proceed as directed except reduce the first cooking time to about 1 1/4 hours. Stir in 3 cups chopped pineapple with the chile peppers.
Hot Chipotle Salsa:
Omit jalapeno peppers. Stir in 1, 7-ounce can chipotle peppers in adobo sauce, chopped, with the Anaheim peppers.