Fill a pot 3/4 with water and heat to a simmering boil. While water is boiling, fill a large container with ice and cold water.
Remove stems from tomatoes, cut a small x in the bottom of the tomato to make peeling easier. Then add to boiling water.
Once tomato skins have split, pull them out of the boiling water and place into ice water.
Peel skins from tomatoes and cut out cores. De-seed tomatoes. (The seeds and insides can be strained to save tomato juice for later if desired.)
Dice peppers and onions, combine with tomatoes in a stock pot. Add tomato paste, tomato soup, honey, salt, pepper, vinegar, cilantro, garlic.
Once boiling, add fruit if desired. I usually only add two different fruits to each batch.
Raspberry – 1 pint
Limes – 3-4 limes
Blueberries – 1 pint
Pineapple – 1 whole pineapple, cored
Mango – 3 peeled, pitted mangoes
Pear – 4-5 peeled pitted pears