Tomato and Tomato-Paste Salsa

Gather

Ingredients

• 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 12-ounce cans 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

Preserve

Instructions

1. 01

   Wear gloves for the peppers. Prepare the peeled, cored tomatoes and the onions. Seed and chop the chiles; 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 every measured ingredient in a large saucepan. Stir frequently until the mixture boils, then simmer for 30 minutes with occasional stirring.

3. 03

   Fill hot pint jars with the hot salsa. Keep ½-inch headspace, remove air, correct the fill, wipe the rims, and secure the lids.

4. 04

   Boiling-water process pints for 15 minutes at 0-1,000 ft. Use the elevation tool to add time above 1,000 ft.
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