New Mexican Tomato/Tomato Paste Salsa for Canning

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: 1 hr 15 mins
• Yields: 7-9 pints

Ingredients

• 3  quarts tomatoes, peeled, cored, chopped (slicing type)
• 24  ounces tomato paste
• 3  cups onions, chopped
• 2  cups lemon juice (bottled only)
• 6  jalapenos, seeded finely chopped
• 1  tablespoon salt
• 1  tablespoon sugar
• 4  long green chilies, seeded, chopped
• 1  tablespoon ground cumin (optional)
• 2  tablespoons oregano leaves (optional)
• 4  garlic cloves, finely chopped
• 1  teaspoon 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.