TOMATO/TOMATO PASTE SALSA RECIPE - (4.5/5)

Tomato/Tomato Paste Salsa Recipe - (4.5/5) image

Provided by CreativeJBean

Number Of Ingredients 12

3 3 3 quarts slicing tomatoes, peeled, cored, and chopped
3 3 3 cups of onions, chopped (3 medium whole)
2 2 2 large green pepper (cored and seeded)
4 4 4 cayenne (one batch I used eight for a little extra heat)
8 8 8 hot chili peppers
10 10 10 jalapeno pepper
4 4 4 cloves of garlic, finely chopped
2 12 2 12 2 - 12 ounce cans of tomato paste
2 2 2 cups bottled lemon or lime juice
1 1 1 tbsp. of salt
1 1 1 tbsp of sugar
1 1 1 tsp. black pepper

Steps:

Peppers: - This is the combo I used - makes a medium/hot salsa (I left the seeds in all except the green/bell peppers) This should total total slightly more than 4 cups of peppers when finely chopped in the food processor. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes. ( I often simmer for a couple of hours to reduce some liquid.) Ladle hot salsa into clean, hot pint jars, leaving 1/2 inch headspace. Remove air bubbbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in boiling water canner. 0 - 1000 ft - 15 min. ; 1,001 - 6000 20 min.