Thick Tomato Salsa

2
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.

Rating:

★★★★★ 1 vote

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

How to Make Thick Tomato Salsa

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.

Printable Recipe Card

About Thick Tomato Salsa

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



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