Slow Cooker Salsa

Oh so good Slow Cooker Salsa. I LOVE mine SPICY!

14 tomatoes(I use Romas) peeled, seeded and chopped(** peeling tip below)

2 sm cans tomato paste

2/3 cup hot sauce

2 TB white vinegar

1 bunch green onions, chopped

1 each yellow, red and green bell pepper, seeded and chopped

4 jalapeños, chopped(seeds in or out for you heat preference)

1 Anaheim pepper, seeded and chopped

2 banana peppers, seeded and chopped

1 large white onion, chopped

1 large red onion, chopped

1 small bunch cilantro

4 cloves garlic, minced

salt to taste

I add about 1.5 tsp chipotle powder too

More peppers to taste....I got some green hot peppers....dont know what exactly they are but they do have a lovely kick!!

Oh and for this batch I could not find a decent yellow bell so I used a lilac bell instead

Combine all in a 6 quart slow cooker(Slow cooker liner recommended!!)

 Toss gently and set to low

Cook for 4-6 hours

I run my immersion blender through it to break up the large chunks.

Ladle into clean pint jars(you can do quarts, I prefer pints) and can with your preferred method!!

I got 5 and 1/2 pint jars

***Tomato Peeling Tip:

Place the tomatoes in boiling water for 45 seconds, then remove and immediately place in ice water.

Proceed with peeling and watch those skins slip right off!