Tomato Salsa with Paste Tomatoes
Note: This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
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.
Tomato Salsa with Paste Tomatoes
- 7 quarts peeled, cored, chopped paste tomatoes
- 4 cups seeded, chopped long green chiles
- 5 cups chopped onion
- ½ cup seeded, finely chopped jalapeño peppers
- 6 cloves garlic, finely chopped
- 2 cups bottled lemon juice
- 2 tablespoons salt
- 1 tablespoon black pepper
- 2 tablespoons ground cumin (optional)
- 3 tablespoons oregano leaves (optional)
- 2 tablespoons fresh cilantro (optional)
- Yield: 13 pints
- Note: This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.
- 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.
- Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
- Preparing Peppers: Wash and dry peppers. The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough. If you choose to peel chiles, peel using one of these two methods to blister skins:
- Oven or broiler method to blister skins – Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.
- Range-top method to blister skins – Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
- To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.
- Hot Pack: Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply twopiece metal canning lids.
- Process in a boiling water canner according to the recommendations below.
Excerpt: "Sensational Salsas" used by permission of: Elizabeth L. Andress, Ph.D., Extension Food Safety Specialist and Elaine M. D’sa, Ph.D., Research Coordinator. The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. National Center For Home Food Preservation | Universitey of Georgia Publication FDNS-E-43-16 July 2005
It’s the perfect thing to make to use up a late summer garden abundance. In this video you will see how to make and can it but it can also be frozen or even eaten right away or within a week if kept covered in the fridge.
Preppers Home Can Salsa From Start To Finish