Chunky Tomato Salsa

3 & 1/2 cups peeled chopped tomatoes (about 4 large)

1 large green pepper, chopped

1 medium - large onion, chopped

1 serrano pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

3/4 teaspoon sugar

2 & 1/4 teaspoon salt

2-3 garlic cloves, minced

1/2 teaspoon ground cumin

1 can (6 ounces) tomato paste

1/4 cup white vinegar

2 tablespoons fresh lemon juice

Baked tortilla chip scoops

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar, and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.