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Prep 30 mins
Cook 45 mins
Found this jewel in the New Mexico State University's Cooperative Extension Service tomato canning recipes. http://aces.nmsu.edu/pubs/_e/e-323.pdf I wanted a thicker sauce than my slicing tomatoes/beefsteaks & cherries would otherwise give me. Think this will do the trick. Plan to use with whatever hot peppers are ripe - jalapeno, Bulgarian carrot, serrano, cayenne. Moi caliente! EDIT - I have made my first 8 pints - I shredded my big quartered beefsteaks & slicers in the Cuisinart using the shredding disc because my food mill was making them into thin tomato juice - didn't notice skins at all in the smooth flavorful final product! I plan to use this more as a taco sauce given how thick & smooth this sauce has turned out. I used the proscribed jalapenos & giant marconis for the long green chiles (same size & mildness) - turned out mild-medium - won't burn out any but the tenderest of mouths as written. Will be making at least another 3 or 4 batches - peppers will be similar in size but vary with what the garden gives us.
- 3 quarts tomatoes, peeled, cored, chopped (slicing type)
- 24 ounces tomato paste
- 3 cups onions, chopped
- 2 cups lemon juice (bottled only)
- 6 jalapenos, seeded finely chopped
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 long green chilies, seeded, chopped
- 1 tablespoon ground cumin (optional)
- 2 tablespoons oregano leaves (optional)
- 4 garlic cloves, finely chopped
- 1 teaspoon black pepper
- Combine all ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
- Ladle hot into pint jars, leaving 1/2-inch
- headspace. Adjust lids and process in a boiling water
- canner. 15 minutes at 0–1,000 feet altitude; 20 minutes
- at 1,001–6,000 feet, 25 minutes above 6,000 feet.