Thick Tomato Salsa

Name: Thick Tomato Salsa
Yield: 10
Cuisine: Mexican
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

By Nicole Bredeweg
@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.

Rating:

★★★★★ 1 vote5

Comments:

3 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
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How to Make Thick Tomato Salsa

Step-by-Step

Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
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.

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About Thick Tomato Salsa

Course/Dish: Salsas Vegetable Appetizers

Main Ingredient: Vegetable

Regional Style: Mexican

Other Tag: Healthy

Fresh Tomato Salsa

Smoky Fried Green Tomatoes With Fresh Garden Salsa

Mexican Red Table Salsa, Salsa Roja de Mesa

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