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Tomato Paste Salsa (Canning)
Nb persons: 0
Yield: 7-9 pints
Preparation time:
Total time:
Source: WA State Univ. Cooperative Extension Service
| 11 1/2 cups | tomatoes, peeled cored and chopped |
| 2 12-oz cans | tomato paste |
| 3 cups | onions, chopped |
| 2 cups | lime juice, bottled or bottled lemon juice |
| 6 | jalapenos, seeded and chopped |
| 4 | long green chiles, seeded and chopped |
| 1 tbs | salt |
| 1 tbs | sugar |
| 1/2-1 tbs | cumin, to taste |
| 2 tbs | oregano |
| 4-6 cloves | garlic, minced |
| 1 tsp | pepper |
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into hot pint jars, leaving 1/2" headspace. Make sure to stir our bubbles. Clean rims of jars before adding 2 piece lids. Process in boiling water canner for 16 min (under 1,000 ft/altitude).
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