Following is Barb’s salsa recipe:
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 cans (12 ounces each) 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
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 pint jars, leaving ½-inch headspace. Remove air bubbles. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude: 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yields 7 to 9 pints.
This recipe is usually doubled.
Note: The only safe change to make in this recipe is to change the amount of spices and herbs. Do not alter proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Do not can salsas that do not follow these or other research-tested recipes. They may be frozen or stored in the refrigerator.
Do not thick salsas with flour or cornstarch before canning. After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch. Store in the refrigerator once opened.
Information from National Center for Home Food Preservation.
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