Tomato Salsa -- for canning/freezing

By myoung

Ingredients

• 14 cups peeled, cored, chopped paste tomatoes
• 2 cups seeded, chopped long green chiles
• 2 1/2 cups chopped onion
• 1/4 cup seeded, finely chopped jalapeño peppers
• 3 cloves garlic, finely chopped
• 1 cups bottled lemon or lime juice
• 1 tablespoons salt
• 1/5 tablespoon black pepper
• 1 tablespoons ground cumin (optional)
• 1.5 tablespoons oregano leaves (optional)
• 1 tablespoons fresh cilantro (optional)
• Yields 6 pints

Details

Servings 1
Adapted from nchfp.uga.edu

Preparation

Step 1

Hot Pack: Combine all ingredients except cumin, oregano and cilantro in a large sauce pot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally.
Ladle hot into clean, hot pint jars, leaving ½-inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

I add a can of tomato paste to make it thicker.

I usually freeze in quart freezer bags.