Prepare tomatoes, onions, jalapeño peppers, chilies and garlic. Put into a 6-quart pan; add tomato paste, lemon juice, salt, sugar, cumin, oregano and pepper...
Makes 7 pints
– 3 quarts (about 4 pounds) peeled, cored and chopped slicing tomatoes
– 3 cups chopped onions
– 6 jalapeño peppers, seeded and finely chopped
– 4 long green chilies (Anaheim), seeded and chopped
– 4 cloves garlic, peeled and finely chopped
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– 2 cans (12 ounces each) tomato paste (see note)
– 2 cups bottled lemon juice
– 1 tablespoon salt
– 1 tablespoon sugar
– 1 tablespoon ground cumin
– 2 tablespoons dried oregano leaves
– 1 teaspoon black pepper
1. Prepare tomatoes, onions, jalapeño peppers, chilies and garlic. Put into a 6-quart pan; add tomato paste, lemon juice, salt, sugar, cumin, oregano and pepper; mix well.
2. Bring to a boil, reduce heat and simmer 30 minutes. Stir often. Ladle hot salsa into hot, sterilized pint canning jars, leaving ½-inch headspace. Wipe jar rims with clean paper towels.
3. Top with hot, sterilized lids and bands; process in a boiling water bath canner 15 minutes. Begin timing when water returns to a boil. Transfer with a jar lifter to a rack or set on a kitchen towel. Let sit 12 hours before checking seals.
Note: Be sure to use 12-ounce cans of tomato paste, not 6-ounce cans.
From a Pacific Northwest extension publication “Salsa Recipes for Canning.”