- July 12, 2008 at 8:28 pm #247529
Award Winning Salsa
Makes 8 pints
3 quarts chopped slicing tomatoes
3 cups chopped onions
6 Jalapeno peppers, seeded and finely chopped
4 long green chili peppers, seeded and chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
1 teaspoon black pepper
Combine all ingredients in a large saucepan.
Bring entire salsa mixture to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
Ladle hot salsa into sterilized pint jars, leaving ½-inch headspace.
Adjust lids and process in 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.
- July 21, 2008 at 3:25 pm #397505
I was looking for a new christmas treat idea (last year was jams) and this is perfect. Thanks!
- July 21, 2008 at 7:49 pm #397506
You’re welcome! I just made 18 jars this past weekend. I was thinking of making some southwest baskets for christmas gifts and including some homemade cooking mitts (with jalapenos on them, some cornbread mix (from the myo mixes pg on budget101.com ) and a few wooden spoons tied with raffia ribbon.
I found some cute Fajita pans at world market for $3 each and by putting a couple of those with the salsa and cornbread make great family baskets for less than $10 total.
It’s nice to see someone else is thinking of the holidays during the heat of the summer.
- July 22, 2008 at 4:53 pm #397512
Quick question, how many tomatoes would you average at being 3 quarts? I’m going to be making 3 batches. Also, any idea on shelf life?
I’m assuming at least a year.
- July 22, 2008 at 8:39 pm #397515
3 qts is about 15 large tomatoes. The longest is 12-14 months, after that.. I would toss it.
- You must be logged in to reply to this topic.