Tomato Citrus Salsa

Recipe Ingredients

15 cups	937g / 33oz	Diced peeled seeded ripe tomatoes
4 cups	250g / 8.8oz	Chopped onions - (abt 4 large)
2 cups	474ml	Lemon juice
2 tablespoons	30ml	Canned chipotle pepper puree
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1/4 cup	23g / 0.8oz	Minced garlic
1 tablespoon	15ml	Kosher salt
1/2 cup	99g / 3.5oz	Sugar - or more to taste
8		Oranges - peeled, sectioned,
		And juiced - see * Note

Recipe Instructions

* Note: To peel and section an orange, first remove the peel and pith (the bitter white portion beneath the skin), using a small serrated or paring knife. Section the orange by cutting into each section and lifting out the segment. Squeeze the juice from the remainder of the orange over the sections to keep them moist.

To make salsa: In large stock pot, combine tomatoes, onions, lemon juice, pepper, cilantro, garlic, sugar and salt. Bring to a boil. Reduce heat. Boil gently for 20 to 30 minutes. Taste. If salsa is too spicy, add more sugar. Stir in oranges and juice. Return to a boil. Cook 5 minutes longer.

To can salsa: Immediately ladle salsa into hot, sterilized 4-ounce canning jars, leaving 1/4-inch head space. Adjust lids. Process in boiling-water canner for 30 minutes.

This recipe yields 24 four-ounce jars.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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