New Mexican Tomato/Tomato Paste Salsa for Canning

  • Combine all ingredients in a large saucepan
  • Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
  • occasionally.
  • Ladle hot into pint jars, leaving 1/2-inch
  • headspace. Adjust lids and process in a boiling water
  • canner. 15 minutes at 0–1,000 feet altitude; 20 minutes
  • at 1,001–6,000 feet, 25 minutes above 6,000 feet.

New Mexican Tomato/Tomato Paste Salsa for Canning

By Kevin Published: October 5, 2012

  • Yield: 8 Servings
  • Prep: 30 mins

Combine all ingredients in a large saucepan Bring to a boil. Reduce heat and simmer for 30 minutes, …

Ingredients

  • 3 qts peeled tomatoes (cored chopped slicing type)
  • 24 ozs tomato paste
  • 3 cups onions (chopped)
  • 2 cups lemon juice (bottled)
  • 6 jalapenos (seeded finely chopped)
  • 1 tbsp salt
  • 1 tbsp sugar
  • 4 long green chilies (seeded chopped)
  • 1 tbsp ground cumin (optional)
  • 2 tbsps oregano (leaves optional)
  • 4 garlic cloves (finely chopped)
  • 1 tsp black pepper

Instructions

  1. Combine all ingredients in a large saucepan Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet, 25 minutes above 6,000 feet.
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