- 9 quarts tomato or 8 quarts plum tomato (approx 1.66 pounds of tomatoes in a quart)
- 4 tbls pickling salt
- 6 large red onions
- 2 or 3 heads of garlic
- 1-2 large green peppers chopped
- 3 Jalapeño chiles finely minced
- 6 large mild green chiles (peppers)
- 2 1/2 cups minced cilantro ( I used 4 cups whole before chopping)
- 1/4 cup cumin seed, ground
- 5 1/2 ounce can tomato paste
- PER JAR 3 tablespoons lime juice
Preparation time 150mins
Cooking time 720mins
Adapted from seasonalontariofood.blogspot.com
Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water until skin is ready to peel. Immediately put them in cold water to stop the cooking process.
Peel the tomatoes, and chop them coarsely. Layer them in a large strainer - such as comes in a set for cooking spaghetti - with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot (but not in the fridge.) Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water.
When you are ready to proceed, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes.
Meanwhile, peel and chop the onions, de-stem and deseed the Jalapeños (if you are using them) and other green peppers, and peel and mince the garlic.
Take the strained tomatoes, and chop them to the texture you would like. Mix them with the chopped onions, garlic, and chiles in a large canning kettle or other large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.
Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.
Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
Add three tablespoons of lime juice to each jar. Fill each jar with salsa, to within 1/2 inch of the rims. Wipe the rims with a clean paper towel and seal with lids and rims making sure they are tight.
Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water.
Remove from the water bath, allow to cool, check seals and label the jars with the date and batch number.
Refrigerate after opening. Any unused salsa can be refrigerated and eaten immediately.