Title: Tomato Salsa (Using Paste Tomatoes)
Categories: Salsa, Canning, Vegetables
Yield: 16 -18 pints

7 qt Peeled; cored chopped
-tomatoes
4 c Seeded; chopped long green
-chilies
5 c Chopped onion
1/2 c Seeded; finely chopped
-jalapeno peppers
6 Cloves garlic; finely
-chopped
2 c Bottled lemon juice
2 tb Salt
1 tb Black pepper
2 tb Ground cumin
3 tb Oregano leaves
2 tb Fresh cilantro

Combine all ingredients except cumin, oregano and cilantro in a large pot
and bring to a boil, stirring frequently, then reduce heat and simmer 10
minutes. Add spices and simmer for another 20 minutes, stirring
occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust
lids and process in a boiling water canner: 15 minutes 0-1,000 altitude; 20
minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Yield 16-18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much
longer cooking time to achieve a desirable consistency. Liquid must be
reduced.

Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.