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Jes' recipe - the best.
For double batch: 25 lbs of roma tomatoes and 2 heads of garlic...simmer double batch in TWO separate stock pots. For time: blanch, skin, and cube tomatoes ahead of time (you can even freeze them). Food processor: onions, garlic, celery, and jalapenos. Time saver and it makes for great consistency! To make spicy: add habaneros towards end of simmer time. If included too soon, they go pretty mild. Before preserving, cool some down and test for saltiness. Typically add almost 1 T more salt.
Chop veggies finely, or purée everything (except peppers) in a food processor, and put in a large stock pot.
Add remaining ingredients and simmer all ingredients for one hour. Stir often so to avoid burning.
Pour into sterilized jars and process for 45 minutes.