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Tomato/Tomato Paste Salsa:

3 quarts peeled, cored, chopped slicing tomatoes

3 cups chopped onions

6 jalapeno peppers, seeded, finely chopped

4 long green chilies, seeded, chopped

4 cloves garlic, finely chopped

2 12-once cans tomato paste

2 cups bottled lemon juice

1 tablespoon sugar

1 tablespoon ground cumin* (optional)

2 tablespoons oregano leaves* (optional)

1 teaspoon black pepper

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 0-1000 feet altitude; 20 minutes at 1,001-6000 feet; 25 minutes above 6,000 ft.

Yield: 7 pints *Spices add flavoring to salsas. The amounts of spices and herbs maybe

altered in this recipe. Cilantro and cumin are often used in spicy salsa. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving a salsa.

Diane