52
Tomato Salsa
This recipe works best with paste tomatoes, such as roma. Slicing tomatoes, such as
plum or beefsteak, require a much longer initial cooking time to achieve a desirable
consistency.
7 quarts peeled, cored, chopped
paste or plum tomatoes
5 cups chopped onion
4 cups seeded, chopped long
green chilies
½ cup seeded, finely chopped
jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
Optional ingredients:
3 tablespoons dried oregano
2 tablespoons ground cumin
2 tablespoons fresh cilantro
CAUTION!
Wear plastic or rubber gloves and do not touch your face while
handling or cutting hot peppers. If you do not wear gloves, wash your hands
thoroughly with soap and water before touching your face or eyes.
The jalapeño peppers do not need to be peeled. The skin of the long green
chilies may be tough. If you choose to peel chilies, wash and dry them and then
slit each pepper along the side to allow steam to escape.
Blister skins by placing peppers in a hot oven (204°C/400°F) or under a broiler
for 6 to 8 minutes until skins blister. After blistering skins, place peppers in a
pan and cover with a damp cloth. Cool several minutes; peel off skins. Discard
seeds and chop.
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
except oregano, cumin, and cilantro in a large pot and bring to a boil, stirring
frequently, then reduce heat and simmer for 10 minutes.
Add oregano, cumin, and cilantro, if desired, and simmer for another 20
minutes, stirring occasionally. Ladle hot salsa into hot jars, leaving ½-inch
headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process 500 ml jars for 15 minutes.
Yield, 500 ml jars: about 16 to 18
This completes the information on the canning process. For additional
information, visit www.GoPresto.com/content/canning.
The information found on pages 53 to 74 is for pressure cooking foods in your
pressure canner.
01785 4033-017A CUL English weighted gauge induction canner.indd 52
01785 4033-017A CUL English weighted gauge induction canner.indd 52
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