Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / New Mexican Tomato/Tomato Paste Salsa for Canning Recipe
    Lost? Site Map

    New Mexican Tomato/Tomato Paste Salsa for Canning

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Buster's friend's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large saucepan.
    2. 2
      Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
    3. 3
      occasionally.
    4. 4
      Ladle hot into pint jars, leaving 1/2-inch
    5. 5
      headspace. Adjust lids and process in a boiling water
    6. 6
      canner. 15 minutes at 0–1,000 feet altitude; 20 minutes
    7. 7
      at 1,001–6,000 feet, 25 minutes above 6,000 feet.

    Browse Our Top Salsas Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for New Mexican Tomato/Tomato Paste Salsa for Canning

    Serving Size: 1 (4131 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 206.2
     
    Calories from Fat 11
    58%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1791.0 mg
    74%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 10.1 g
    40%
    Sugars 28.2 g
    112%
    Protein 8.6 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites