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5
from 1 vote
Fresh Vegetable Salsa – With Tomato Paste
This salsa is a little thicker and more sauce like thanks to the tomato paste.
Prep Time
30
minutes
mins
Cook Time
50
minutes
mins
Course:
preserves
Cuisine:
American
Keyword:
canning, Salsa, tomatoes
Servings:
5
pint (500mL) jars
Calories:
119
kcal
Author:
Bernardin
Ingredients
7
cups
chopped tomatoes (7-8 med-large; 1750 mL)
2
cups
coarsely chopped onions (500mL)
1
cup
coarsely chopped green bell pepper (250mL)
8
jalapeño peppers, seeded and chopped
3
cloves
garlic, minced
1
can
tomato paste (156 ml)
3/4
cup
white vinegar (175 ml)
1/2
cup
chopped cilantro, lightly packed (125 ml)
1/2
tsp
ground cumin (2mL)
Instructions
BLANCH, peel, seed and coarsely chop tomatoes. Measure 7 cups (1750 ml).
COMBINE tomatoes, onions, green pepper, jalapeño pepper, garlic, tomato paste, vinegar, cilantro and cumin in a large saucepan.
Bring to a boil; boil gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
LADLE hot salsa into clean, hot pint jars, leaving ½-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean cloth; apply two-piece metal canning lids.
Process in a boiling water canner for 20 minutes (pint jars).
Notes
Yield:
5 pints (500 ml jars)
Nutrition
Calories:
119
kcal
|
Carbohydrates:
25
g
|
Protein:
5
g
|
Fat:
1
g
|
Sodium:
286
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Iron:
2
mg