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    You are in: Home / Recipes / Tomato Salsa Recipe
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    Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 1 min

    4 hrs

    1 min

    Janet Musgrove's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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!
    4. 4
      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.
    5. 5
      The recipe does call for oregano (1-1/2 T), but I prefer not to use it.
    6. 6
      Canning is so rewarding -- .

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    Nutritional Facts for Tomato Salsa

    Serving Size: 1 (63 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 15.5
     
    Calories from Fat 1
    66%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 143.6 mg
    5%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.9 g
    7%
    Protein 0.6 g
    1%

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