This USDA tested and approved recipe is from the University of Georgia Extension. It yields 7-8 pints, and produces a lovely, vinegar-free salsa. This recipe provides a perfect method to use – and preserve – the abundant ripe tomatoes currently (or almost) available at farmers’ markets or even your own gardens! Make sure to use caution when handling chilis and jalapeños, so that you do not inadvertently get the capsaicin oil in your eyes (don’t ask me why I am including that information here!).
- 3 quarts peeled, cored, chopped slicing tomatoes
- 3 cups chopped onions
- 6 jalapeño peppers, seeded, finely chopped
- 4 long green chilies, seeded, chopped
- 4 cloves garlic, finely chopped
- 2 12-oz cans tomato paste
- 2 cups bottled lemon or lime juice
- 1 Tbsp. salt
- 1 Tbsp. sugar
- 1 Tbsp. ground cumin (optional)
- 2 Tbsp. oregano leaves (optional)
- 1 tsp. black pepper
- Peel, wash, and chop onions.
- Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
- Dip in cold water, slip off skins, and remove cores.
- Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
- Fill hot salsa into hot jars, leaving ½ inch of headspace.
- Remove air bubbles and adjust headspace, if needed.
- Wipe rims of jars with a dampened, clean paper towel.
- Adjust lids.
- Process pint jars in a boiling water bath for 15 minutes.
- Carefully remove jars from water bath, and place on heat-proof surface to let cool.