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.
- add 3 garlic cloves
- add 1 tablespoon fresh cilantro
- add 1 tablespoon canning salt
- add 2 cups seeded chopped long green chilies
- add 3 quarts peeled peeled cored chopped tomatoes
- add 1 cup bottled lemon juice
- add 1 tablespoon ground cumin
- add 1/2 tablespoon black pepper
- add 1/4 cup finely chopped seeded jalapenos
- add 2 1/2 cups chopped onions
- 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 occationally.
- Ladle into hot pint jars (yield 7+ pints),leaving 1/2" 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 -- .