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Cook1 hr 15 mins
Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using New Mexican Tomato/Tomato Paste Salsa for Canning if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.
- 8 quarts paste tomatoes, finely chopped, peeled, cored
- 2 1⁄2 cups vinegar
- 2 tablespoons salt
- 2 garlic cloves, crushed
- 1 1⁄2 tablespoons black pepper
- 5 cups onions, chopped
- 1 tablespoon sugar
- 4 jalapeno peppers, seeded, chopped
- 2 tablespoons oregano leaves (optional)
- 1 teaspoon ground cumin (optional)
- 4 chilies, seeded, chopped (long green)
- Combine ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer, stirring frequently
- until thick (about 1 hour).
- Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0–1,000 feet
- altitude; 20 minutes at 1,001–6,000 feet; 25 minutes
- above 6,000 feet.
This was the recipe I used last year to can my salsa. My family loved it, I did not. :( too much vinegar for me I'm afraid. I may use it again this year and tweak it a bit? Love the oregano though, that is a must...especially for a native New Mexican