New Mexican Tomato/Tomato Paste Salsa for Canning

Submitted by Busters friend

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 7 pints

ingredients

• 2838.0 ml tomatoes, peeled, cored, chopped (slicing type)
• 680.38 g tomato paste
• 709.77 ml onions, chopped
• 473.18 ml lemon juice (bottled only)
• 6 jalapenos, seeded finely chopped
• 14.79 ml salt
• 14.79 ml sugar
• 4 long green chilies, seeded, chopped
• 14.79 ml ground cumin (optional)
• 29.58 ml oregano leaves (optional)
• 4 garlic cloves, finely chopped
• 4.92 ml black pepper

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.