Thick Tomato Salsa

Nicole Bredeweg

By
@nikkitten

My husband and I tried a Culinary Meet-up (cook a supper with 13 other foodies). It was very enjoyable and we came away with several delicious recipes. This particular recipe (and the pita chips which should partner it, look it up) was brought by one of the people from their own home (rather than made fresh on site). It was delicious and easy to duplicate.


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Comments:

Serves:

10 pints

Method:

Canning/Preserving

Ingredients

8 lb
peeled, cored, chopped slicing tomatoes
3 c
chopped onions
4
jalapeno peppers, seeded, finely chopped
4
long green chilies, seeded, chopped (optional if you desire more heat)
4 clove
garlic, finely chopped
24 oz
tomato paste
2 c
bottled lemon juice (do not use fresh)
1 Tbsp
salt
1 Tbsp
sugar
1 Tbsp
ground cumin
2 Tbsp
oregano leaves
1 tsp
black pepper

Directions Step-By-Step

1
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
2
Ladle into hot, sterilized pint jars, leaving 1/4 inch headspace. Adjust lids with screw tops and process in a boiling water bath for 15 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Healthy