Peel tomatoes (dip in boiling water for about 1 minute, then into ice water, then peel); cut out stem and chop. You need to have at least 6 quarts, and a bit more won’t hurt.

De-vein the bell peppers and jalapenos. You can leave in the seeds from some or all of the jalapenos if you like the heat.

Chop all the veggies (except the tomatoes) in the food processor. Add tomatoes, onions, garlic, and peppers to large stockpot; stir in vinegar and salt. Cover and heat to boiling (this takes a while), then reduce heat and simmer for 20 minutes. After simmer time is done, stir in tomato paste and cilantro.

Can as usual in a water bath canner or a steam canner for 20 minutes for quarts. Makes about 9-10 quarts