Ingredients2 h 30 m servings 25 cals
- Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
- Cook's Note
- To can the salsa: Sterilize three (one pint) jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate after opening.
Per Serving: 25 calories; 0.2 g fat; 5.8 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 395 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe is Fantastic!!!! Made this for Memorial Day picnic, everyone was impressed. Got ate up real quick. Passed the recipe to everyone there. Only change I made was to Blend in the Blend...
I used fresh roma tomatoes and it turned out fabulously. I may cut the vinegar down the next time though.