Spicy Salsa Preserves
3 pounds tomatoes, peeled and coarsely chopped (about 7 cups)
2 cups sugar
1 1/2 cups chopped green bell peppers
1/2 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon ground red pepper
Combine ingredients in a large saucepan. Bring to a boil; reduce heat to medium.
Cook, uncovered, stirring occasionally, until thickened, about 1 1/4 hours.
Refrigerate in a covered container up to 2 months, or ladle into canning jars
and process. Makes 3 1/2 cups.