3 quarts tomatoes, peeled, cored, chopped
3 cups onions, chopped
6 jalapeno chiles, seeded, finely chopped
4 long chile peppers (Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax)
4 cloves garlic, finely chopped
2 12 oz. cans tomato paste
2 cups bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon cumin, (optional)
2 tablespoons oregano, (optional)
1 teaspoon black pepper
Finely chop chili peppers. Chop and accurately measure remaining ingredients. Combine all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into hot pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner according to the following elevations: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet altitude; 25 minutes above 6,000 feet. Makes 7 pints
NOTE: Follow directions carefully. Do not increase the amount of each vegetable listed in the recipe. Do not decrease amount of tomatoes. Add the correct amount of “bottled” lemon juice (do not use fresh lemon juice). Do not substitute vinegar for the lemon juice. For a milder recipe the amounts of spice may be reduced and/or the jalapeno reduced. DO NOT thicken salsa with flour or cornstarch before canning. Fresh cilantro may be added to the jar after opening.
NOTE: If you change the recipe in any way or if you do not want to can in jars, cool the salsa down and pack into zip lock bags and then freeze.
For other safety questions on home canning contact your local USU Extension in Salt Lake 468- 3170, or the office in your local county.
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