Tomatotomato Paste Salsa Recipe 455 Recipes
TOMATO/TOMATO PASTE SALSA RECIPE - (4.5/5)
Provided by CreativeJBean
Number Of Ingredients 12
Steps:
- Peppers: - This is the combo I used - makes a medium/hot salsa (I left the seeds in all except the green/bell peppers) This should total total slightly more than 4 cups of peppers when finely chopped in the food processor. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes. ( I often simmer for a couple of hours to reduce some liquid.) Ladle hot salsa into clean, hot pint jars, leaving 1/2 inch headspace. Remove air bubbbles and adjust headspace if needed. Wipe jar rims and cap with properly pre-treated lids. Process in boiling water canner. 0 - 1000 ft - 15 min. ; 1,001 - 6000 20 min.
CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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.
Provided by Busters friend
Categories Sauces
Time 1h15m
Yield 7-9 pints
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
- occasionally.
- Ladle hot into pint jars, leaving 1/2-inch
- headspace. Adjust lids and process in a boiling water
- canner. 15 minutes at 0-1,000 feet altitude; 20 minutes
- at 1,001-6,000 feet, 25 minutes above 6,000 feet.
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