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Tomato/Tomato Paste Salsa

Tomato/Tomato Paste Salsa
Tomato/Tomato Paste Salsa
This healthy recipe comes from NDSU Extension Service.


3 quarts peeled, cored, chopped slicing tomatoes
3 cups chopped onions
6 jalapeno peppers, seeded, finely chopped
4 long green chilies, seeded, chopped
4 cloves garlic, finely chopped
2 12-ounce cans tomato paste
2 cups bottled lemon or lime juice
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cumin*
2 tablespoons oregano leaves*
1 teaspoon black pepper


Procedure: Prepare tomatoes (see Page 1). Prepare peppers (see Page 7). Combine all ingredients in a large saucepan. Bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving ½ inch of head space. Adjust the lids and process for 15 minutes in a boiling water-bath canner (at altitudes of up to 1,000 feet) or for 20 minutes at higher altitudes.

*Optional: Spice amounts may be reduced. Do not make other adjustments to this recipe.

To make this recipe follow the instructions found in Food Preservation: Canning and Freezing Tomatoes and Making Salsa

This recipe yields about 7 pints. Two tablespoons of salsa has about 10 calories, 2 grams (g) of carbohydrate, 0 g protein and 0 g fat.

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