2 tbsp cornstarch

1/3 cup (75 ml) lime juice

4 1/2 lb (2 kg) ripe tomatoes, coarsely chopped

1 can (29 oz/820 ml) tomatillos, drained and quartered (see note)

1 Spanish onion, chopped

4 coloured bell peppers, seeded and finely diced

1 green bell pepper, seeded and finely diced

6 tbsp (50 g) chopped jalapeno pepper (or to taste)

2 cloves garlic, chopped

1 can (5.5 oz/156 ml) tomato paste

3/4 cup (180 ml) white vinegar

1 tbsp brown sugar

1 tbsp coarse pickling salt

1 tbsp chipotle sauce

1 tbsp mild paprika

Prepare the jars and lids in boiling water.

In a small bowl, dissolve the cornstarch in 2 tbsp (30 ml) of the lime juice. Set aside.

In a large pot, combine the remaining ingredients. Bring to a boil and simmer over medium heat for 25 minutes, stirring a few times. Add the cornstarch mixture and continue cooking for 2 minutes or until the mixture thickens slightly. Adjust the seasoning.

Spoon the salsa into the hot jars, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.

Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.

Place the jars upright on the canning rack in the pot of hot water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover. Bring to a boil over high heat. Process for 15 minutes from the moment the water starts to boil.

Remove the jars from the water.

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