Tomato and Tomato Paste Salsa Recipe

Try Barb's Tomato/Tomato Paste Salsa recipe and you won't be disappointed.


| November/December 2010


Following is Barb’s salsa recipe:

Tomato/Tomato Paste Salsa

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.







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