I’m pretty sure I’ll be making another batch this afternoon because I kinda over shot how many tomatoes I needed for this recipe. I’ll be trying a different recipe as well. This salsa turned out really great and is so very easy to make and preserve. I’m just not wowed by the results, especially after sampling the teeny (just sayin’…) jar a friend gave me of their recent batch. I’ll share both recipes!
Tomato/Tomato Paste Salsa
Yield: 11 500 ml jars
- 12 cups Slicing Tomatoes, peeled and chopped
- 2 12-ounce cans Tomato Paste
- 3 cups Onions, chopped
- 2 cups Lemon Juice, fresh bottled
- 6 Jalapeños, finely chopped
- 1 Tbsp Salt
- 1 Tbsp Sugar
- 4 long Green Chiles, chopped
- 1 Tbsp Ground Cumin
- 2 Tbsp Oregano Leaves
- 5 cloves Garlic, finely chopped
- 1 tsp Black Pepper
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes.
- I minced the peppers and garlic together and then the onions in my hand food processor for quick and easy chopping.
- Even with all the seeds from the peppers left in, this salsa wasn’t hot.
- I sautéed the peppers and garlic very briefly in hopes of bringing out a bit more flavour and spiciness.
- I peeled the tomatoes by putting them in a pot of gently boiling water until the skins cracked and then in a cold bowl of water to remove the skins the rest of the way by hand.
- I put my lids in warm water about 5 minutes before I used them.
- After the salsa was put in the jar I put a knife in in case of bubbles (too soon from doing peaches, I think) and wiped the rims before putting the lids on.
- I tighten the lid rings only very loosely before processing.
- I put the processed jars on a folded dish towel to allow a little circulation under the jars while they cooled.