Home Canned Salsa: 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 oz ea) 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
Read more about ingredients.
Preparing Peppers: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled.
Hot Pack: 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 clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to the recommendations in Table 1. (pint jars, hot pack: 15 minutes at elevations between 0-1,000 feet; 20 minutes at elevations between 1,001-6,000 feet; 25 minutes at elevations above 6,000 feet.)
The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Makes 7-9 pints.
Recipe comes from National Center for Home Food Preservation.
www.uga.edu/nchfp/how/can_salsa/tomato_tomato_paste_salsa.html accessed August 16, 2007