8 pounds ripe tomatoes
1 1/2 cups chopped (seeds and all) fresh Anaheim chile peppers (roughly 3)
1/2 cup chopped yellow bell pepper (for colour)
1/2 cup seeded and chopped fresh jalapeno pepper (about 2-3 large), plus 1 whole pepper, chopped (seeds and all)
2 cups chopped onions (about 2 large)
1/2 cup snipped fresh cilantro (roughly 1/2 bunch)
1/2 cup fresh squeezed lime juice (about 3 large limes)
1/2 cup white vinegar
3 oz tomato paste
5 cloves garlic, minced (roughly 1/2 head)
1 teaspoon cumin seeds, toasted and coarsely ground in a mortar and pestel or a coffee grinder
1 teaspoon ground black pepper
3 teaspoons kosher salt
1/2 tablespoon paprika
Wash tomatoes. Remove stems and cores with a knife. Bring at least 4 inches of water to a boil in a large kettle. Immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh. Immediately dip tomatoes into cold water, and drain in a colander. Slip off the skins, and discard. Coarsely chop the tomatoes; place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out. (place the colander over a large bowl if you wish to save the juice for something else)
Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You’re looking for the same consistency as a thin marinara sauce.
Add tomato paste, lime juice, and vinegar. Stir until tomato paste is completely incorporated. The cooked tomatoes will thicken nicely from the added paste.
Add remaining ingredients. Return mixture to boiling, then reduce heat to a simmer. Simmer, uncovered, for 10 minutes. Remove from heat.
While salsa is simmering, prepare your pint canning jars and hot water bath canner.
Ladle hot salsa into hot, sterilised pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
Process filled jars in a boiling-water canner for 15 minutes (start timer when water returns to boiling). Remove jars from canner, then cool them on cooling racks or on a towel on the counter.