Chipotle Salsa

My Aunt sent me this recipe, which she made last fall and said was highly recommended. I recently heard that Alanna was dying to get a copy of this recipe, so I figured I'd post it up now. It is taken from the Canadian Living Test Kitchen.

Servings: eight 2-cup (500 mL) jars

250 g jalapeno peppers (about 6)
1 can (7 oz/198 g) chipotle peppers in adobo sauce
16 cups (4 L) coarsely chopped peeled tomatoes (about 7 lb/3.15 kg)
6 cups (1.5 L) chopped seeded Cubanelle, Anaheim or sweetbanana peppers (about 1-3/4 lb/875 g)
4 cups (1 L) chopped onions (about 2 lb/1 kg)
4 cups (1 L) chopped sweet green peppers (about 2 lb/1 kg)
4 cups (1 L) cider vinegar
8 cloves of garlic, minced
2 cans (each 5-1/2 oz/156 mL) tomato paste
1/4 cup (50 mL) granulated sugar
5 tsp (25 mL) salt
2 tsp (10 mL) dried oregano
3/4 cup (175 mL) chopped fresh coriander

1. Wearing rubber gloves, seed, core and finely chop jalapeno peppers to make 1 cup (250 mL).

2. Reserving sauce, remove chipotle peppers; seed if desired and chop.

3. In large heavy nonaluminum stock pot, combine jalapeno peppers, chipotle peppers, adobo sauce, tomatoes, Cubanelle peppers, onions, green peppers, vinegar, garlic, tomato paste, sugar, salt and oregano; bring to boil, stirring often. Reduce heat to medium-low; simmer, stirring often, until thickened, 2 to 2-1/4 hours.

4. Add coriander; simmer, stirring occasionally, for 10 minutes.

5. Fill hot 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.