Saturday, July 14, 2012

Tomato Bounty Salsa

And yet another from Taste of Home.  Like I said, I'm really glad I bought the magazine. While cooking, I thought that I would like this salsa better than the spicy chunky salsa, but I although they are both good, I like the spicy chunky salsa better.  I think the cumin kind of takes over all the other smells while cooking so it didn't smell as good to me, but the taste was great.  This salsa tastes very good as well...just not as good as the other.  I have no pictures other than the finished product, I just got busy and forgot, but hey, it pretty much looks like the last one anyway.  :)  And now...on to the recipe.

9 pounds yellow tomatoes (I used mostly Romas instead, with some yellow pears tossed in.  I also just used the measurement from the other salsa that 6 pounds =9 cups peeled and chopped, then adjusted for the changed poundage)
4 medium onions, finely chopped
2 cans (6 oz each) tomato paste
1 large sweet red pepper, finely chopped
3/4 cup distilled white vinegar
4 jalapeno peppers, seeded and finely chopped (I used more of the Hungarian peppers)
4 garlic cloves, minced
3 tsp salt (I used about half this amount)
1/2 tsp pepper

Blanch tomatoes, then peel and finely chop.  Combine the remaining ingredients in a stockpot and stir in tomatoes.  Bring to a boil over med-high heat.  Reduce heat and simmer, uncovered, for 20 minutes, or until desired thickness.  Carefully ladle hot mixture into hot 1 pint jars, leaving 1/2 inch headspace.  Remove air bubbles, wipe rims and adjust lids.  Process for 20 minutes in a boiling water canner.

Tomato Bounty Salsa is the jar on the right

I actually made only half this recipe and my yield was 4 pints.