Ingredients

• 3 quarts tomatoes (1/2 `d squeezed of seeds and rough chopped, when pureed equaling 2 quarts 8 cups)
• 2 red bell peppers (2 cups red bell peppers pureed)
• 2 vidalia onions, peeled and quartered (2 cups pureed)
• 3 chipotle chiles in adobo, seeded
• 3 jalapenos, seeded and chopped
• 4 -6 garlic cloves, minced
• 1 lime (zest and meat no bitter rind)
• 2 (12 ounce) cans tomato paste
• 2 cups bottled lemon juice
• 1 tablespoon salt
• 1 cup sugar
• 1 tablespoon ground cumin
• 1/3 cup tequila, Anejo

Instructions

1. Pulse tomatoes in the food processor to fine pieces, place in a heavy large pot, heating over a high flame bringing to a boil.

2. Meanwhile pulse in the food processor the onions and then peppers, placing both in pot. With food processor running add garlic, lime zest and meat, chili’s, and herbs. If you need add a touch of lemon juices to get a fine mince.

3. Add remaining ingredients except for tequila and continue boiling for 30 minutes, stirring occasionally. Add tequila and cook 5 minutes.

4. Ladle hot salsa into hot pint jars, leaving ½-inch head space. Wipe jar rims. Cap with properly pretreated lids. .

5. Process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.

6. Cool jars in draft free spot.

7. Check lids for sealing. label and store.

8. Party Time!

9. Serve with corn chips and icy cold margaritas!