Tomato salsa (using paste tomatoes)
16 -18 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | quarts | Peeled; cored chopped tomatoes |
| 4 | cups | Seeded; chopped long green chilies |
| 5 | cups | Chopped onion |
| ½ | cup | Seeded; finely chopped jalapeno peppers |
| 6 | Cloves garlic; finely chopped | |
| 2 | cups | Bottled lemon juice |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Black pepper |
| 2 | tablespoons | Ground cumin |
| 3 | tablespoons | Oregano leaves |
| 2 | tablespoons | Fresh cilantro |
Directions
Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 16-18 pints
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.
Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.