Tomato Paste Salsa
Updated: January 7, 2009
Tomato Paste Salsa
As shared by Sandy Mason and Donna Falconnier with the U of I Extension.
Yield: 12 pints
3 qt. tomatoes, peeled and chopped
4 c. green peppers, chopped (about 2 large bell peppers)
1-2 jalapeno peppers, chopped
1 c. long green chilies, seeded and chopped (about 3 chilies)
3 c. onions, chopped (about 3 medium)
3 c. celery, chopped
4 cloves garlic, minced
2 12-ounce cans tomato paste
2 c. bottled lemon juice
1 Tbsp. salt
1 c. sugar
1 Tbsp. ground cumin
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and continue boiling for 30 minutes, stirring occasionally. Ladle hot salsa into hot pint jars, leaving ½-inch headspace. Wipe jar rims. Cap with properly pretreated lids. Adjust lids and process in a boiling water canner for 20 minutes.
Resource: Dougherty R. and Val Hillers. Salsa Recipes for Canning Pacific Northwest Extension Publication
23 JUL 04
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