Tomato Salsa (Using Paste Tomatoes)

16 -18 pints

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Tomato Salsa (Using Paste Tomatoes) Ingredients

7 qt Peeled; cored chopped	2 tb Salt
4 c Seeded; chopped long green	1 tb Black pepper
5 c Chopped onion	2 tb Ground cumin
1/2 c Seeded; finely chopped	3 tb Oregano leaves
6 Cloves garlic; finely	2 tb Fresh cilantro
2 c Bottled lemon juice

Instructions for Tomato Salsa (Using Paste Tomatoes)

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet. Yield 16-18 pints This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced. Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized