This recipe makes 13 to 18 pints, depending on how liquid you want it. I usually end up leaving quite a bit of liquid in the pot when I fill my jars–which I turn into spicy tomato soup using an immersion blender and a can of peeled plum tomatoes. But you could use all the liquid and have more, but thinner salsa.
18 lbs. tomatoes (about 40 large), skinned and chopped
45 cloves garlic, peeled and chopped
6 cups chopped red onion
3 cups chopped roasted peppers (usually I have a mix of green and red)
4 1/2 cups chopped cilantro
3 tablespoons salt
2 cups red wine vinegar
juice of 3 limes
12 oz. tomato paste
1/4 cup sugar
15 jalapeño peppers. seeded and diced
dried chili flakes for more spice, if necessary
Bring ingredients to a boil in a very large pot (I use a 12-quart pot). Lower the heat and simmer uncovered about 30 minutes, until reduced. Then I ladle it (leaving much of the liquid behind) into sterilized pints leaving a 1/2-inch head space, top with lids and rings, and boil in a water canner for 15 minutes. There is nothing more satisfying than the sight of those jars on my counter. Oh, also the salsa is delicious. Did I mention that?