Tomato/Tomato Paste Salsa

By myoung

Ingredients

• 3 quarts peeled, cored, chopped slicing tomatoes
• 3 cups chopped onions
• 6 jalapeño peppers, seeded, finely chopped
• 4 long green chiles, seeded, chopped
• 4 cloves garlic, finely chopped
• 2 12-ounce cans tomato paste
• 2 cups bottled lemon or lime juice
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon ground cumin (optional)
• 2 tablespoons oregano leaves (optional)
• 1 teaspoon black pepper
• Read more about ingredients.
• Yield: About 7 to 9 pints

Details

Servings 1
Adapted from nchfp.uga.edu

Preparation

Step 1

Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently,
until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into clean,
hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims
of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling
water canner according to the recommendations in Table 1.

Table 1. Recommended
process time for Tomato/Tomato Paste Salsa in a boiling-water
canner.

Process Time at Altitudes of

Style of Pack
Jar Size
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft

Hot
Pints
15 min
20
25

IMPORTANT:

The only change you can safely make in this salsa recipe is to change the amount of spices and herbs.
Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
Do not substitute vinegar for the lemon juice.