Tomato salsa (using paste tomatoes)

16 -18 pints

Ingredients

Quantity Ingredient
7 quarts Peeled; cored chopped tomatoes
4 cups Seeded; chopped long green chilies
5 cups Chopped onion
½ cup Seeded; finely chopped jalapeno peppers
6 Cloves garlic; finely chopped
2 cups Bottled lemon juice
2 tablespoons Salt
1 tablespoon Black pepper
2 tablespoons Ground cumin
3 tablespoons Oregano leaves
2 tablespoons Fresh cilantro

Directions

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Yield 16-18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.

Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.

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