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Tomato Salsa

Source of Recipe


The Seattle Times






List of Ingredients



• 3 quarts (about 4 lbs.) peeled, cored and chopped tomatoes
  
• 3 cups chopped onions
  
• 6 jalapeño peppers, seeded and finely chopped
  
• 4 long green chilies (Anaheim), seeded and chopped
  
• 4 cloves garlic, peeled and finely chopped
  
• 2 cans (12 ounces each) tomato paste
  
• 2 cups bottled lemon juice
  
• 1 Tbsp salt
  
• 1 Tbsp sugar
  
• 1 Tbsp ground cumin
  
• 2 Tbsp dried oregano leaves
  
• 1 tsp black pepper
  






Instructions



1. Prepare tomatoes, onions, jalapeño peppers, chilies and garlic. Put into a 6-quart pan; add tomato paste, lemon juice, salt, sugar, cumin, oregano and pepper; mix well. Bring to a boil, reduce heat, and simmer 30 minutes; stir often.
   
   
2. Ladle hot salsa into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Wipe jar rims with clean paper towels. Top with hot, sterilized lids and bands.
   
   
3. Process in a boiling water bath canner 15 minutes. Begin timing when water returns to a boil. Transfer with a jar lifter to a rack, or set on a kitchen towel. Let sit 12 hours before checking seals.
   
   Makes 7 pints.