Recipe by Janet Musgrove
Adapted (I halved the ingredients) from a New Mexico State University website. This is absolutely the best "canned" salsa recipe I have tried. The reason? No tomato paste to give the salsa a sweet taste. To find the original recipe, go to: http://cahe.nmsu.edu.pubs/_e/e-ewe.html.
- 3 quarts peeled cored chopped tomatoes
- 2 cups seeded chopped long green chilies
- 2 1⁄2 cups chopped onions
- 1⁄4 cup finely chopped seeded jalapeno
- 1 tablespoon fresh cilantro
- 1 cup bottled lemon juice
- 3 garlic cloves
- 1 tablespoon canning salt
- 1⁄2 tablespoon black pepper
- 1 tablespoon ground cumin
Directions See How It's Made
- Combine all ingredients except cumin and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for 20 minutes, stirring occasionally.
- Ladle into hot pint jars (yield 7+ pints), leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 ft altitude; 20 minutes at 1001-6000 ft, 25 minutes above 6,000 ft.
- NOW FOR THE ALTERATIONS I MAKE: IF YOU LIKE YOUR SALSA REALLY HOT, CONSIDER USING ONE HABANERO PER JAR (that would be 7). This is my husband's solution when something is not hot enough!
- This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. However, you can mix paste tomatoes (Romas) with slicing tomatoes.
- The recipe does call for oregano (1-1/2 T), but I prefer not to use it.
- Canning is so rewarding -- .