This is the best Salsa I have ever created.

I enjoy leaving my chopped vegetables to be kept a little larger.

Also, when I pick the tomatoes, I freeze them whole until I use them, The skins will fall off when boiling them. You definitely want to remove the skins.

Put tomatoes in stock pot alone and heat on medium heat until you are able to remove all skins.

After skins are off and tomatoes are thawed, mash or use hand blender to mix tomatoes. I usually only blend half.

Add remaining except paste.

Bring to boil.

Lower heat and let simmer for at least two hours.

Stir often.

Add tomato paste to thicken. This may take several cans. This is an important part of the salsa. Make sure you have enough.

I know it is thick enough when I dip a chip and nothing drips off.

Allow to cool.

Freeze in zip lock bags for storage. Lasts a long time.