Salsa

yield: 8 x 500ml jars

1/2 Bushel Plum Tomatoes
2 large white onions, diced
3 green peppers, diced
3 chipotle peppers with adobo sauce

1Tbsp garlic powder
2Tbsp kosher salt

1 1/2 cups of white vinegar

1. Wash tomatoes in vinegar water with a fresh scrubby
2. Blanch tomatoes for 2 minutes in boiling water, then cool in ice water
3. Halve and Crush the tomatoes over the food mill, setting the meaty flesh aside.  Mill the seedy skin part.
4. Reduce the milled liquids.  
5. Chop the tomato flesh.
6. Simmer all ingredients in a huge pot. for 1 hour.  
7. Scoop off and reserve excess liquid*, to get desired texture
8. Pack into hot jars, keeping 1/4 Inch headroom, and Process for 15 minutes

*The extra liquid is an incredibly rich tomato broth that cannot be wasted!