Roasted Poblano Salsa

By Food52
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8 cups tomatoes, peeled, chopped, and drained (about 15 lbs.)

2.5 cups finely chopped yellow onion

1.5 cups roasted, peeled, seeded poblano peppers

3-5 jalapenos, chopped (depending on personal preference for heat)

6 tablespoons minced garlic

2 teaspoons cracked black pepper

2 teaspoons cumin

2 tablespoons kosher or canning salt

1/3 cup brown sugar

1/3 cup cider vinegar

16 ounces tomato sauce

16 ounces tomato paste (optional)

4 tablespoons fresh cilantro, chopped

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