Chipotle Salsa

Boil enough water to cover 7 half-pint jars and lids after washing them (and bands) in hot soapy water and rinsing. Leave bands at room temperature, but simmer jars and lids till ready to use WITHOUT boiling. Combine in a large saucepan 7 cups diced, seeded, peeled, cored tomatoes (about 5 lbs. or 16 medium); 6 green onions, sliced (mostly the white part); 2 - 3 chipotle peppers in adobo, diced (or jalapeno in emergency -- remove all seeds for mild salsa, leave some for medium salsa); 4 cloves minced garlic;1/2 cup white vinegar; 2 Tbsp lime juice; 4 drops hot pepper sauce; 2 Tbsp minced fresh cilantro; and 2 tsp salt. Heat to a boil, then reduce heat and simmer 15 minutes. Ladle hot salsa in hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust till fit feels tight. Process filled jars in a boiling water canner / big covered pot with enough boiling water to cover jars completely 15 minutes. Remove lid from pot, then remove pot from heat, letting sit 5 minutes. Remove jars and cool upright on towel at least one inch apart for 12 - 24 hours without retightening bands or disturbing. Check lids for seal after 24 hours: Lid should not flex up and down when center is pressed and lid should not be able to be removed when band is off. (Can be immediately reprocessed if lid is not sealed.)