1. Select tomatoes– need about 3 quarts of prepared chopped tomatoes.
2. Skin tomatoes – dip in boiling water 1 min. ice water 1 min.
3. Remove seeds and water
4. Drain and dice the tomatoes - need 3 quarts prepared tomatoes
5. For Canning sterilize the jars and lids in boiling water for at least several minutes.
6. Salsa seasonings: Use an electric chopper (food processor) to dice:
3 cups chopped onions
1 green pepper, seeded
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste (adds body)
2 cups bottled lemon or lime juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin
2 tablespoons cilantro leaves
7a. If freezing: Mix all together, fill the containers and freeze.
7b. If canning proceed as follows:
Mix ingredients in a pot starting with the chopped tomatoes. Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer). There is no need to cook it; only to get it hot enough for water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.
8. Fill the jars within ¼-inch of the top, seat the lid and hand-tighten the ring around them. Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!
9. Boil the jars in the canner keeping them covered with at least 1 to 2 inches of boiling water. Process the jars in a boiling-water bath for 15 minutes.
The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
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