New Mexican Tomato/Tomato Paste Salsa for Canning

Made This Recipe? Add Your Photo

Total Time
1hr 15mins
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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

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