Paste Tomato Salsa

Gather

Ingredients

• 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 or lime juice
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons ground cumin (optional)
• 3 tablespoons oregano leaves (optional)
• 2 tablespoons fresh cilantro (optional)

Preserve

Instructions

1. 01

   Wear gloves for the peppers. Prepare the peeled, cored paste tomatoes and onion. Seed and chop the peppers; jalapeños need no peeling. If peeling long green chiles, slit and blister at 400°F for 6 to 8 minutes or over a protected burner, cover briefly, cool, and peel.

2. 02

   Combine all measured ingredients except the optional cumin, oregano, and cilantro in a large pot. Stir frequently until boiling, then simmer for 10 minutes.

3. 03

   Add the listed optional spices and herbs and continue simmering for 20 minutes, stirring occasionally.

4. 04

   Fill hot pint jars, retaining ½-inch headspace. Remove air, reset the level, wipe the rims, and add lids.

5. 05

   Process the hot pints in a boiling-water canner for 15 minutes at 0-1,000 ft. Consult the elevation tool for the increase required at a higher elevation.
   Calculate your elevation adjustment →